tschuppibaking

I know, it’s been a long time since my last post and I apologize for that. But my sister had her wedding last weekend and there had to be done some preparations in advance. The wedding was absolutely A-M-A-Z-I-N-G!!!!! 😉 I will always remember this day with a smile on my face and with whole satisfaction.
But I really was nervous in the beginning as I also had some challenges to make, e.g. playing a violin piece and holding a speech. Well, the violin piece was ok, could have been better, but I was proud on myself that I decided to do it and stand in front of so many people playing something I haven’t played since a long time. And for some reason I was not the same way nervous as I used to be when I was younger. When I had to stand up and making myself ready to play I just felt a deep pleasure to play the piece for the bridal couple. I was so happy to give them something from me. Even if I knew it would not be perfect. But I will never forget my feeling which was just awesome. The same I felt when I had to do my speech. I really think if you do something you can stand behind, you can be nervous for sure. But with a positive tension you will be able to enjoy the moment which is something great and this is what I want for myself for the future. Awareness in every situation.

When I bake, I am always aware. This is also one reason why I love to do it. While baking the following cookies I was very excited to try them as I thought the combination would be very special. An almond shortbread with Rosemary, yummy. I found them again on London bakes and I really can recommend if you love the sweetness together with spiciness. And the best thing about it is, that they are so easy to do. In the meanwhile I adjusted the recipe with other ingredients and tried several other combination, but more on that will follow in the next post. 😉

Take care about yourself and don’t forget to enjoy all your prospective challenges. Yoooohoooooouuu!!! 😀

Rosemary Almond Shortbread Cookies (found on London bakes):

preheat oven to 160 degrees Celsius

170g softened butter,
100g light brown sugar,
mix together until light and fluffy

110g ground almonds,
200g spelt flour,
2 tsp finely chopped fresh rosemary,
add into the bowl and incorporate all ingredients well with your hands, make balls of a teaspoon size and place onto the baking tray, flatten with a fork on the top

bake for approx. 25 minutes, until the edges are starting to brown