Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


These are very easy and go well with posset or creamy desserts (they are also less heavy than shortbread).
You need:
125 gr butter
125 gr glass sugar
125 gr flour
1 egg
2 tablespoons milk
You can add half a teaspoon of vanilla essence if you wish.

Melt the butter. Add the sugar, flour, egg and milk  in this order. Mix it all well ( you can do this easily with a wooden spoon). Cover a baking tray with baking parchment or a silicon mat. Make 7-8 cm long lines with the mixture (you can either use a piping bag or a teaspoon). Bake in a 180 degrees preheated oven for 10 minutes. As soon as you see that the edges get golden take them off the oven. Let them cool on a rack. 
It is very easy for the children to help with these, except that they are not dexterous with the pipping bag.


This is simplicity itself.
You only need:
500ml cream (most recipes call for double cream but we do this with single cream and it is lighter and nicer)
150g sugar
85ml lemon juice (and zest if you wish)

Put the cream and sugar in a pan, stir it a few times and bring it to boil. Lower the heat and let it boil for three minutes while you stir it regularly. Take it off the heat, add the lemon juice (and zest if using it) and let it cool down. Pour it onto glasses or cups and refrigerate it overnight. We serve it with 'cat's tongues' (see recipe)

The children did all the measuring and stirring.