Sugar and Spice
October 8, 2011
And now for something completely different. With the imminent arrival of girlfriend coming to stay with me until Christmas, I figured I’d better beef up my pastry skills as she’s way better at that than I am, and we obviously can’t have that. I’ve always been partial to cinnamon (up to the point of making cinnamon sauce for tenderloin) and found an absolutely fantastic recipe. It takes a bit of preparation, but most of that is spend leaving the dough alone so as long as you start baking in the morning you can have a lovely afternoon tea. Only down-side I found is that it does tend to get stale pretty quick, so ideally make it when you have guests.
These pictures were taken three days ago, since then summer has disappeared and has been replaced swiftly and without error by snow.