It’s Mother’s Day in the UK today. So … on that note, Happy Mother’s Day to all who are reading this. Whether you are a mother to living children or a mother in your heart please make some time for yourself. It’s a really nice calm day for me, I do have some time to reflect as well. My own mother has passed, she died on one of my daughter’s 5th birthday, which is also a real bitter sweet date. I am mother to four beautiful living children, who I love with all my heart. sadly I have children in heaven too. It’s strange how days like this make you reflect, my youngest angel was a much wanted baby boy that we lost in April 2016, each baby we have lost has torn some of my heart out and today is a reminder of who is missing in our lives. I just pray that one day I will know the reason as to why we have been through so much heartache. Not to dwell on the sadness, it is nice to be spoiled today.
The children gave me a selection of gifts and cards.
I love this cat plant pot, it’s head and tail shakes which is funny and even if the plant doesn’t last long I’m going to treasure the cat.
The make up palettes are perfect too as my favourite old eye shadow palette was almost finished, I couldn’t ask for better than what I received. My children spoiled me!
We had a lovely lunch too. I had bought top rib roast the other day and I cooked it in the slow cooker all night. It was ready after church today so we had a mid afternoon, Sunday dinner. We don’t usually do the whole Sunday dinner thing, as I prefer to have something easy done in the slow cooker so it was a real treat.
🍪 Cinnamon Shorties 🍪
I also made some shortbread type biscuits. Have you ever tasted really light biscuits, the sort that melts in your mouth? I love it, this recipe actually is exactly that. I have a few shortbread type recipes, but this one is so quick and easy I just make a load of it and it gives us loads of delicate buttery biscuits for nibbling on. It’s cheap and easy and the children can just help themselves.
100g brown sugar
100g caster sugar
2 teaspoons cinnamon
500g plain flour
Plus cinnamon sugar to sprinkle
Preheat the oven to 160C
Cream the sugars, cinnamon and butter together.
Mix in the flours, there’s a lot of mix so it is tricky and possibly a little messy.
Knead the dough till it’s smooth, only just smooth as too much handling detracts from the delicate shortbread.
If you chill the dough this will make it easier to handle.
Roll out a little of your dough to 5mm thick, cut shapes with cookie cutters.
Place on non stick sheets and bake for close to 20 minutes at 160C
Sprinkle some cinnamon sugar over the hot biscuits and allow to cool on the baking sheets for a few minutes before you transfer them onto a cooling rack.