Belgian Cinnamon Cookies

We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn’t find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn’t have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they’ll lose their charming softness.

French Tart’s Classic Madeleines: Madelines: Little Fluted Cakes

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle – but it is up to you!

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