May has been the month for birthdays, and it was Mother’s Day. Who can’t resist a little cake or biscuit to give to mum with her cuppa in the afternoon, spoil her a little
I relish the quiet time I have in the kitchen when the boys aren’t home. I don’t tend to have anything on in the house to distract me as I love the quiet. Don’t get me wrong there are times I have turned Spotify up so loud while baking, that I thought my neighbour would be banging on the door.
My lovely boys gave me a tea gift pack for Mother’s Day from Tea at Henry’s a great small boutique tea online tea store in Cairns Queensland. Inside this lovely box was a French Earl Grey that smelt amazing. I thought the best way other than to drink this divine tea was to bake with it. I made little French earl grey madeleines – these were so delicate and the earl grey flavour was very subtile. So yummy…..
Baking has always come naturally to me, I love the way ingredients come together to produce a beautiful cake, delicate meringue or the most chewy of biscuits. Unfortunately there is a biscuit recipe that just eludes me and as much as I practice baking them, I always fall short.
Macarons are just this for me, they are my Kryptonite. I am a perfectionist when it comes to tackling new recipes and I thought after a few years of not having made a batch I thought I would give it a try again. These are also my 7 year olds favourite biscuits. So I threw caution to the wind and jumped in boots and all. Here is a picture of the ones I made. I used the Australian Women’s Weekly Cookbook recipe for the raspberry and white chocolate macarons. I was happy with how they turned out, there texture was wonderful but the perfect flat top and feet are still a work in progress.
Here are a few links to other cake recipes on the blog that are perfect for an afternoon tea, or just because you want to zone out and bake something wonderful.