Tea and Cookies

One of my favourite stores is Ikea – I always manage to find something that I can’t live without. What I love is that most of their products are really practical, well priced, and help with maintaining a tidy and organised home. January is always the month that I focus on getting organised.

This morning, Sarah and I took a field trip to Ikea and my favourite purchase was a Krus Jar with Lid. Sized at 24 x 19 x 7 cm, it comes with two transparent dividers and is the perfect place to store tea bags. As the container is clear with a clear lid, it is easy to see the contents.These containers, with their dividers, would have made perfect boxes to present and gift home-made cookies at Christmastime time – oh well, at least I will know where to look for cookie storage next Christmas!

The perfect accompaniment to tea, are Maple and Cinnamon Moustache Cookies. Sarah received a set of Fred Munchstache Cookie cutters for her birthday, and made up a batch of maple and cinnamon cookies. The cookie cutters come in a set of 5 moustache styles – one side of the cookie cutter cuts, and the other imprints the design. They were delicious and had us laughing as of course we had to pose with the moustaches before we ate them!

 Maple and Cinnamon Cookies

Ingredients:
 115 g (4 oz) butter, softened
1/3 cup caster sugar
1 1/2 teaspoons cinnamon
1 3/4 cup plain flour
1 1/4 cup self raising flour
1/4 cup maple syrup
1 egg lightly beaten

Preheat oven to 180 deg C (350 deg F). Combine the maple syrup and egg. In a large bowl beat the butter and sugar with electric beaters until light and creamy. Fold the cinnamon and both flours through the butter mixture, alternating with the combined maple syrup and egg mixture. Stir until just combined.

Transfer the mixture to a floured surface and knead lightly. Roll into a disc, cover with plastic wrap and refrigerate for 20 minutes. Remove the dough from the fridge and roll out between two sheets of baking paper.

Cut out the moustaches, imprint the design,  and place on lined baking trays, allowing room for spreading. Transfer to the fridge and chill for 15 minutes. Bake the cookies for 12-15 minutes, until golden.

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