New year, new beginnings…

February 14th, 2012 § 4 comments

Petit'om

Februari already… I can’t even remember how long it’s been since i started this post. It was ages ago.

It’s been kind of busy lately.

Exhausting too at times.

A bit scary even.

Yet, i’ve never been so happy for all the new things in my life:
The new house, the new blog (yep this is finally it: www.mykitchendiaries.net! i hope you like it. ) and most of all…

I’m a mom!

He is, of course, the cutest little boy ever and i just feel like bragging about him all the time. Mon petit homme, my little Tom. He looks just like his dad and he already likes to keep me company in the kitchen.

I couldn’t find a better way to celebrate than sharing this special cookie edition with you
(would have popped the champagne but kind of got tired of having people sipping some around me while I can’t… Yep, still breastfeeding).

Petits Toms
(inspired by the recipe ‘boterbiesjes’ by Cees Holtkamp in ‘Koekje’)
yields ~ 650 g. prep: 30 min. cook: (2x)12 min. oven temp. 180°C/340°F

Ingredients:
. 210 g butter at room temperature;
. 140 g sugar (white cane sugar);
. 1/2 vanilla pod;
. 1/2 tsp sea salt;
. 1 tsp lavender flowers (organic);
. Zest of 1 (preferably organic) lemon;
. 280 g flour;

. Grind 3 tsp sugar together with the vanilla pod and the lavender flowers until fine.

. Beat the butter together with all the sugar, the salt, and teh lemon zest, until fluffy. Incorporate the flour.

. Pack the dough in plastic foil and refrigerate for at least 1 hour and up to 24 hours.

. Remove the dough from the fridge and preheat the oven at 170°C/340°F.

. Roll out the dough in a 1/2 cm layer. Cut out cookies with a gingerbread man cookie cutter and lay the cookies on a baking tray covered with baking paper. Don’t over crowd the tray since the cookies will spread a bit. I usually proceed in 2 to 3 batches.

. Bake 12 to 15 minutes at 170°C/340°F or until golden (not golden brown… then it’s too late).

. Remove from the oven and transfer the cookies to a pastry rack. Leave to cool completely and store in a cookie tin.

Bon appétit!

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