So I’m leaving the bakery for this week to go back to the sweet treats for the stomach, to do and do it again with our little blond heads who miss their friends.
Since the start of confinement every week it has become a habit. We cook cookies together. We combine business with pleasure. An activity to occupy my little princess and especially a delicacy to taste it.
We’re starting to see the end of the tunnel, and the government is telling us that in a few days everything will become more or less as before, with quite a few exceptions. We revive businesses, businesses, the economy … But what about the human in all this?
In an instant, we are locked in and all of a sudden we are confused when we had finally found our rhythm, regain habits, done at best with all the constraints we had.
Is it too early or not? Will the virus continue to decimate the weakest just to kick-start the economy or will everything be fine? The government is sailing on sight and does not seem to have the competence to give us precise indications because they have been saying everything and its opposite for several weeks already.
We have been playing the game and for weeks we have not seen anyone. The few people we encountered, we did not approach them within 3 meters.
We will end up having to see our colleagues before our friends and family and they still want us to meet at the restaurant rather than inviting each other in our own home…
In short, a rant or rather of depression to say that the world does not always turn round and that even if I agree to revive the economy… all is not necessarily found in the facts, but in the gestures, it is the art and the way of doing things that differentiates leaders and great men from others.
Anyway, to say that I’m going to comfort myself with a delicious little prince-style cookie with milk jam in the shape of a heart to warm mine before summer and before being unconfined.
Little prince cookies with milk jam
- 100 gr butter
- 6 cl water
- 1 pinch salt
- 100 gr sugar
- 1 tsp baking powder
- 250 gr flour
- In a small saucepan, bring the butter, water, salt and sugar to a boil.
- Remove from the heat, let cool for a few minutes and stir in the flour and baking powder.
- Form a ball, cover with a damp cloth and place in the fridge for two hours.
- Preheat the oven to 180 ° C.
- Roll out the dough between two sheets of parchment paper to 3 millimeters thick then cut similar shapes in the dough and place on a plate covered with parchment paper until there is no more dough.
- Bake for about 12 minutes.
- Let the cookies cool on a wire rack (or on the baking sheet).
- Apply a generous amount of milk jam to a cookie and cover with another cookie.
- Repeat the operation until all the ingredients are used up. The jam will harden and dry a little which will make it easier to taste the cookies. Keep for a few days in an iron box.
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