We're still in the middle of daily normal activities. No school holiday yet neither office break.
Jakarta's traffic is still super crowded during this rainy weather.
Weeks ago, I imagined to have a calm and peaceful week before Christmas. Hhm, I was wrong. Almost everyday we arrive home late than "normal" days. Too many children activities in school and heavy traffic make us having to 'enjoy' our time on roads.
I try not to lose this beautiful moment of the year; we play & enjoy the Christmas songs in the car, non stop chit-chat with the children while driving, with lots of joy listening to their amazing conversation, and enjoy the cookies, bread, and milk while we wait for each other. Lovely.
Last week, my daughter had an opportunity to celebrate Christmas with disable children, and tomorrow, both of them will have Christmas celebration in Church, together with their Sunday School friends.
I'm so grateful to see their faith grow stronger.
Back to the cookies...
This is another cookies recipe that I tried from the Australian Women's Weekly recipe book, Cupcakes and Cookies.
Easy to prepare, and... actually it's delicious cookies, but for me (personally) it's a bit too buttery, until the almonds flavor lose their strength.
Source : The Australia Women's Weekly, Cupcakes & Cookies.
125 gr butter, chopped
1/4 cup (55gr) caster sugar
1 cup (150gr) self-raising flour
1/4 cup (30gr) almond meal
2 tbsp flaked almonds
1. Preheat oven to 200 C/180 C fan-forced. Grease oven trays.
2. Beat butter and sugar in small bowl with electric mixer until smooth. Stir in flour and almond meal.
3. Roll level tablespoons of mixture into balls; place onto trays 5 cm apart. Flatten slightly with floured fork to 1 cm thick; sprinkle with flake almonds.
4. Bake crisps about 10 minutes. Stand on tray 5 minutes; transfer to wire racks to cool.
Enjoy the Season, Friends...
and... Have a wonderful weekend!