My sweet 30

2012 is a big year. Lots to celebrate.

First, the Queen’s Diamond Jubilee. I love leaving in a kingdom (seriously, isn’t it über cool to be able to say “I live in a Kingdooom”?) and having a Queen (Yes, I’ve decided she is my Queen too). So all the celebrations, exhibitions, TV shows about Her Majesty’s Diamond Jubilee are on my To Do List this year. And I am seriously loving it!

Then, the London 2012 Olympic Games. I am amongst the lucky ones who won tickets to go and see the Games. I am going to watch the Opening Ceremony concert in Hyde park, Beach Volleyball (at the Houseguard parade turned into a beach for the occasion), Boxing, Paralympic swimming (at the amazing new olympic swimming center)…
When some of us think about how awfully busy London will be during the Games  (which is true by the way), I, on the other hand, can’t wait to take part to the so-called “Greatest Show on Earth” and take the whole atmosphere - and athletes’ sweat - in!

Last but not least, I turned 30 a few weeks ago. I’ve never had a big thing for birthdays celebrations, but 30….well, it’s a special age. It was also a perfect reason to bake lots of cakes for my family and friends. And when I say lots…it’s actually a nice way to put the fact that I got totally carried away by the baking devil.

I hope you have a sweet tooth, because you’re about to take a bite of My Sweet 30!  

Cinnamon and demerara sugar biscuits

"Bastognes"

Bastogne biscuits are these delicious cinnamon and demerara sugar biscuits created by the famous (in France at least) Lu brand. As they belong to my favourite childhood treats, I got hysterical when a friend found their recipe.

Made with cookie-scrapcooking-cutters that I got for my birthday, they look super cute as well as tasting like heaven. And if you feel like taking a ride on the evil side of the tracks, you can even spread nutella on top of them before dipping them in a cup of tea.

This, my dear, is food orgasm garanteed.

Ingredients

300 g flour
250 g demerara sugar

100 g unsalted butter

3 tsp ground cinnamon (I like adding a good pinch of ground ginger too)

½ tsp vanilla extract

1 egg

1 tsp baking powder

1/3 tsp bicarbonate of soda

1 pinch of salt

Make the Bastognes

1/ Preheat the oven at 180°C.

2/ Sift together the flour, sugar, baking powder, bicarbonate of soda, cinnamon (and ginger if used).

3/ Melt the butter in the microwave. Add it to the flour mixture. Mix well.

4/ Add the egg and mix well. If the dough is too dry, you can add milk, a teaspoon at a time.

5/ Make a ball with the dough, kneading briefly with your hands to make it soft.

6/ Flour a work surface, roll out the dough to a thickness of 5mm if you like crunchy biscuits, or up to 1cm if you like them softer. Cut them with cookie cutters of your favourite shapes and spread them on a lightly floured baking sheet (or silicone mat).

7/ Bake for approx. 20 min until golden

8/ Transfer to a cooling rack and leave to cool completely. Store them up to 2 to 3 weeks in a metal biscuit tin.

If you want to bake yourself all your favourite branded biscuits, visit this amazing website: http://www.lasupersuperette.com/. It’s a pure gem!