And when Renshaw's asked us about what baking meant to our family, I thought about new beginnings.
About the baking recipes we have created as a family, and those which are in our family, which my growing family are now ready for.
And whilst cupcakes are our staple, I thought we'd move onto biscuits.
I can rarely cope with more than one in the kitchen, so they each play their part in the recipe.
And this is now ours.
115g unsalted butter (we used Stork)
100g granulated sugar (we used Golden Granulated)
1 drop almond extract
1 teaspoon vanilla extract
160g plain flour plus extra for dusting
100g ground almonds
1. Preheat the over to 150 degrees.
2. Cream the butter and the sugar together till pale.
3. Add the vanilla extract and blend.
4. Add the almond extract and blend.
5. In a separate bowl, mix the flour and ground almonds.
6. Gradually add the flour mix to the butter mix. until combined.
7. Bind together as a dough.
8. Wrap in cling film and place in the fridge for an hour.
9. Roll the dough using the flour to dust and cut into shapes.
10. Place on a baking tray and bake for 45mins or until golden brown.
We used Renshaws Ready to Roll icing multi packs, Renshaws sprinkles and some binding (icing sugar and warm water).
This is where the children really went to work!