Ingredients for +/- 30 pcs
200 gr butter
450 gr dark brown sugar
100 ml water
2 heaped tbsp honey
750 gr self raising flour
a pich of salt
2 tbsp cinnamon
for finishing: milk or beaten egg & 30 bleached almonds
Mix the butter and sugar well. Add the water, egg and honey.
Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
Leave to rest in a cold place for up to 5 hours.
Divide the dough into 30 portions. Roll and flatten to about 1.5 cm. Put them on a baking tray, lined with baking paper.
Press an almond in each cookie. Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.
La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.