Last week, Dan’s little sister married the love of her life (also named Dan) in a beautiful Jamaican themed ceremony overlooking the ocean. I have never known Hannah without her husband, they had already been dating for three years by the time I met them. I can’t imagine them apart, they are perfect for each other, they are always making each other laugh, and always seem most happy when they are together. There is more than a little bit of eye rolling from her brother whenever we hear tales of the lovely things her husband has surprised her with (which is all them time!). But I know that Dan is not so secretly pleased that such a wonderful person has pledged to spend his life looking after his little sister.
A few months ago when I was reviewing personalised kitchenware from Getting Personal, Hannah hinted that they would make great gifts for her wedding. When the lovely people over at Getting Personal heard this they were more than happy to send her a few presents to make her day just that bit more special. After celebrating their December engagement with a personalised Christmas ornament with the time, date and coordinates of the proposal (at sunset overlooking the sea in Jamaica) a beautiful set of champagne flutes with their wedding details on it made the perfect follow up gift.
By far my favourite, and the most fun was a personalised doormat. As we checked into the hotel we asked if it was possible to sneak off part way through the reception to put it outside the honeymoon suite. The events organiser was even kind enough to take a few photos of us putting it out. Hannah said she noticed walking over a doormat as they went to the room but it wasn’t until they went for breakfast the next day that they saw what it was. It now sits outside their front door announcing to everyone that they are newlyweds.
I could write an essay of my favourite moments of the day, it was sweet and funny and full of little details that made it uniquely them. The cake topper was a bride dragging the groom away from his work tools. Sitting in the sunshine listening to waves lapping in the background and Bob Marley playing over the decking. The proud look on the Father of the Brides face as he walked her down the aisle. The speeches had everyone in tears, and bent over laughing, especially over printouts of embarrassing photos of the bride and groom as children. Eating cupcakes in the hotel lobby at 1am after we’d all been kicked out of the function room because they were trying to clear up. But I think the one that springs to mind first was the groom nervously answering ‘I do’ before the registrar got even half way through speaking.
I am a little disappointed to say that this recipe didn’t really work for cut out biscuits, the dough is just a little too wet and short (crumbly). Because I am stubborn and really wanted to give the happy couple heart shaped biscuits with their married name on, I kneaded extra flour into the dough, and took about three attempts per finished biscuit to cut them out. If you want to make cut out biscuits I would highly recommend using Sweetapolita’s original recipe, I have made it a couple of times now and it has always worked perfectly.
Why then am I sharing this recipe? Because with the leftover dough from the dozen I made simple pressed biscuits (I hate to waste food) and they were fantastic, even if I do say so myself. The pressed cookies were demolished within a couple of hours of getting home after the wedding, and the bride admitted that the dozen she received as a gift were polished off in the day and a half before they left for their honeymoon. The flavour combination was based on ice cream I tried at Maltby Street Market last year. They were made with the groom in mind as he enjoys rosemary so much that we bought him a bush as one of the wedding gifts (it also symbolises longevity, friendship and wisdom which makes it a traditional wedding gift). The rosemary and salt give the sweet cookies an interesting and unexpected savoury twist, whilst the subtle citrus note makes it almost floral. The wholemeal flour adds a dense nutty richness to the biscuits which rounds out the rest of the flavours. The biscuits are firm with a satisfying snap which makes them sturdy enough to be dunked in a steaming cup of tea, if you don’t find that to be the ultimate British faux pas.
Previously on BAKE
recipe adapted from Sweetapolita I estimate this would make 40-50 cookies
375g wholemeal flour
½ tsp salt
225g in cubes, softened
200g caster sugar
1 egg cold from fridge
4 sprigs rosemary, stalks removed and finely chopped
zest of 1 large orange
juice of 1/8th large orange
- Cream together the butter and sugar until pale a fluffy, this will take about 3-4 minutes in a stand mixer.
- Add one tbsp of flour into the butter and sugar, this will help to stop the mixture from curdling when you add the egg.
- Add the egg and continue beating.
- Slowly beat in the flour until completely combined.
- Add the rosemary, zest, juice and salt, beat until evenly distributed.
- Remove half the dough from the bowl roll into a ball, wrap in cling film then flatten to about 2 inches thick. Repeat with the second half. Leave to cool for 45 minutes in the fridge.
- Roll the dough to about the thickness of a pound coin, then return to the fridge for 15 minutes.
- Preheat the oven to 175C and line a baking tray with greaseproof paper.
- Roll the cookie dough into balls about the size of ping pong balls and arrange on the baking tray about an inch and a half apart from each other. Using the back of a fork press down to flatten them.
- Pop the baking sheet into the freezer for 15 minutes.
- Bake for about 7 minutes until golden brown round the edges.
- Cool the sheets for 10 minutes on a wire rack before placing the cookies directly onto the rack to finish cooling.
- Store in an airtight tin, eat within a few days.