This morning we went for a walk on the beach, and so did a lot of other people, it was lovely!
What a treat.
Then home for a cup of tea and a slice of Christmas cake (and possibly a mince pie) 🙂
My first mince pies made this year. Two already eaten, as My Husband says he can smell mince pies from 50 yards!
I thought I’d add a little history.
A mince pie is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.
The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic “idolatry” and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.
Well there we are! 🙂
What a lovely Christmas and New Year we’ve had and hope you have too. We made the decision to have it to ourselves this year as we had been so busy with work in the run up to Christmas. We saw a few friends, but apart from that we spent it in each others company, with minimal TV, doing lots of creative things. What a blessed thing knowing you can choose not to be part of the rush.
Here’s a glimpse of our lovely Christmas tree! 🙂
Love Debbie x
Yes, I built a house today and it was great fun. You can buy one in kit form from Pixie hall as well as other fab Christmassy stuff!
This is one of my husbands favourite biscuit recipes.
I generally use Trex instead if lard (you can use another subsitute) because that’s what I use to make pastry. Also I press the little balls of dough gently with a fork before I put them in the oven to help them along. Oh, I usually add more ginger (double) than it says in the recipe as they seem a little weak otherwise. Enjoy!
Why not make some as a Christmas gift?
Let me know how you get on if you make them! 🙂