La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, 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 we did and 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, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Wednesday, November 22, 2006

Belgian Cinnamon Cookies

Ingredients for +/- 30 pcs

200 gr butter
450 gr dark brown sugar
100 ml water
1 egg
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.


  1. Friedel12:22 pm

    Hello Patricia! We are finally in one spot again, with a kitchen, so I am going to try and make your incredibly yummy cookies :) When you say "dark brown sugar" do you mean the kind that is kind of soft and packs down really easily (not sure I can find that in Italy) or is demerara sugar okay?

  2. Hi Friedel ! Hope you and Andrew are well. I haven't had much time to read up on your blog or add anything to mine for that matter. Soon, I hope, everything will quieten down a bit.
    The dark brown sugar is Muscovado sugar I guess, if you can't find it you can use demerara, no problem. Just don't scimp on the cinnamon, cause that's what makes them so yumyum.
    Patricia xxx...x

  3. Anonymous4:54 pm

    We have just pulled the last tray of cookies out of the oven, so delish! I used demerara sugar in the end. The Italians don`t seem to have much choice for sugar, at least not in the area I`m in. They worked out pretty well, not quite as dark as yours (maybe because of the sugar?) and I think I overcooked them a touch in the fan oven, so a tiny bit crispier on the bottom than we remember, but still good enough that we are already planning the next batch!


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