Sometimes you end up being exactly where you need to be at exactly the right time. Maybe it isn’t sometimes. Maybe we are always exactly where we need to be. —Carrie Day
Hello my dear ones! This is my final post of 2018 and I want to leave you with one last recipe for the year and some news for the coming year.
But first and foremost, something more important. I want to wish you a happy Christmas or simply a wonderful holiday season and a 2019 that’s filled with love & laughter, peace & health. I also want to thank you. Thank you from the bottom of my heart for your kind comments and support and following along my day-to-day on Instagram. Yes, I started this little venture as a personal recipe book for my family with absolutely no pursuance of fame or fortune but that you have joined along has made this journey ever so extraordinary and fulfilling, more than you’ll ever know. Thank you so much!
As I write this post, I’m thinking back to the first posts I published here. Believe it or not, they were accompanied with so much anxiety when it came time to hit the publish button. It wasn’t the thought of whether anyone would appreciate my recipes that made me nervous though, it was my writing—sharing my deepest, personal thoughts and stories was not easy for me. But now, 2½ years later, that feeling of uncertainty has been replaced with a feeling of something fresh and exciting. I’ll still be adding recipes here (as you can see from my first post, I have a promise to keep) but a little less often as I’m finally feeling confident to take on something I’ve been wanting to do for quite some time but feeling completely and utterly fearful about— complete my first novel. So in a way, this little blog has been exactly where I needed to be to go where I want to go. And as it has been with this blog, the hope is that one day, I’ll be remembered for the words I left behind. See you in 2019!
(yields about 28 cookies)
- 195 g white whole wheat flour*
- 50 g ground almond
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp freshly ground cloves
- 1/2 tsp fresh lemon zest, fine
- 113 g butter, unsalted and at room temperature
- 80 g raw cane sugar*
- 1 large egg, at room temperature
Find the recipe at The Joy of Baking
*This is where my version deviates from the Joy of Baking. As usual, I’ve replaced AP flour with whole wheat but even more interesting, I use only half of the sugar in the original recipe… go on and try it this way, with so many other flavours coming through, there really is no need for all the extra sugar.