This posting has been quite delayed and I almost decided to discard it yesterday because these biscuits didn’t seem to have the same specialty as when I first made it a few days ago. That is what happens, isn’t it? Things lose their charms when left for too long. So since I’d already done something crazy on the spur of moment, I thought I’d do the same with this. What has been consuming my mind lately is to do with pursuing my dreams. Though some say dreams are better to be left as dreams, I’ve finally decided that I’d rather be a failure at something I enjoy than a success at something I hate. I don’t know if this trial will end up adding to my already long list of the things that I’ve tried and hasn’t worked, but at least I learn something, which will be part of the journey to find the one that works for me like Thomas Edison said. “I have not failed. I’ve just found 10,000 ways that won’t work.”
So now I’m officially off to France for a wine course in a week, which will determine whether or not I’m heading in the right direction. There was a slight moment of regret after making the payment and booking the flight because of how things had to be done, rushed and clumsy. But I quickly shook the thoughts off and accepted the chaos theory of life, reciting to myself a few times “Things happen for a reason.”
So I took a deep breath and munched on these lovely biscuits with a nice cup of frothy coffee. Now there were only 5 left in the tin, which showed how much this posting has been delayed. As I was planning to make a different version of the biscuits, I thought I’d quickly write about it, otherwise, it will be forgotten like many other food photos that are occupying huge space on my hard drive waiting to be revisited, but the truth is they will not unfortunately.
I was impressed by these biscuits partly because it was so easy yet so tasty and partly because all those years of making cookies with oats, nuts, fried fruit, coconut and all that suddenly seemed hmm…’vain’, a bit pointless; well not entirely though. So the lesson is once again “Simplicity is the best recipe”.
I love ginger and cinnamon flavour, which is funny because I used to hate it. That shows how people’s taste changes as they get older. On my biscuits, I sprinkled ground ginger instead of icing sugar. I love ginger or cinnamon so much! Vanilla has lost its appeal on me a bit and I get more and more inclined to sour, bitter and pungent flavours. Is it normal? or is my personality changing? I don’t know but what I know is that changes are better than stagnation. I never cease to change and grow untill I feel comfortable in my own skin.
And it’s only another beginning. For the recipe, please visit this informative and entertaining blog, Frugal Feeding, and get inspired. Christmas Spiced Biscuits
And I’m sorry for copying the mandarin props but I couldn’t resist it!
I will post another one soon after this so you can wait for my variation and I will leave it at that for now.