Baking has never been my strong point. This is something my grandparents know, and despite encouragement over the years from them that mostly involved my grandfather very sweetly telling me that if I ever make a faulty batch of cakes, he’ll happily eat them to save the waste.
And then Christmas 2015 comes round and what do I open from my granny? A Cookies recipe book! My first thought?… “That book would look lovely in the kitchen of my future apartment!” Stifling outbursts of “But you do know I can’t bake to save my life don’t you?” and “Oh great, something else for Amy to balls up”, I gratefully beamed at my granny with widened eyes and a dampening brow. I was two pages in to my studying of ingredients, methods and baking tools section when my grandfather leans across to me and with what I can only describe as a look as though he had just won the lottery, said to me “I’ll look forward very much to your first bake Amy”, and gave a sweet little smile at the end. Sweet enough to break the heart of a Navy Seal.
I quickly established which was the simplest recipe in the book and announced it will be Jammy Flowers as my first baking attempt after almost a year!
After initially crashing around the kitchen like a demented ferret in a poison ivy sack, I managed to organize all the ingredients into little dishes, measured out and separated in advance. I was proud. Then, with my glasses balancing on the end of my nose and looking very similar to Nora Batty, I proceeded to methodically work my way through the recipe. I started about 10.20 this morning, its a 15 minute prep and a 15 minute bake.
I finished at 12.30pm… One whole hour and a half longer than it essentially should have taken.
But these little babies are the outcome and despite them not looking or tasting like they’re fresh out of Patisserie Valerie, they’re not that bad…
Obviously, I’ve picked out the nicest looking ones to take to my grandparents tomorrow and I have already picked out my next bake! Rhubarb Custard Melting Moments.
The ingredients for Jammy Flowers in the meantime, are as follows…
125g (4oz) Butter, softened (I used unsalted for my bake)
1/2 Teaspoon Vanilla Extract
110g (3.8oz) Caster Sugar
120g (4.2oz) Ground Almonds
150g (5.3oz) Plain Flour
1 Teaspoon finely grated lemon rind
110g (3.8oz) Raspberry Jam
2 Tablespoons of Apricot Jam
Lemon rind goes in both raspberry and apricot jam. I am not going to list complete recipe as it’s not my own and I’d rather not end up in a women’s prison full of cookie obsessed murderers facing a copyright charge. Unless it’s a prison made out of cake, then I’ll plea all the guilty your honor.
Have a yummy chummy time!