On the quilting front not terribly much! I've finally finished two rows of my JC quilt and I've made loads more of the petals - 130 to be precice! Not my favourite part I'm afraid.
But as you can see, I do like playing with them!
I've also been baking. I've made Basler Läckerli - a speciality from my home town.The Basler Läckerli (also Leckerli or Läggerli, lecker meaning "delicious" in German) is a traditional hard biscuit from Basel, Switzerland. It is made of honey, almonds, candied peel, spices and Kirsch and is enjoyed as a local speciality all year round. Basler Läckerli were originally created by local spice merchants over 700 years ago. For us it's a "staple"; I make a batch every few month or so. Because there is neither egg nor butter in the recipe they last a long time - if they last, that is ;).
450 g honey (16 oz)
300 g sugar (I sometimes use brown sugar or half and half) (10.5 oz)
1 ½ Tbsp cinnamon
1 pinch clove
1/2 tsp nutmeg
100 g candied orange peel (cut into small pieces) (3.5 oz)
100 g candied lemon peel (cut into small pieces) (3.5 oz)
200 g almond chopped into small pieces (7 oz)
1 zest of one lemon
1 dl (100 ml) Kirsch (cherry brandy)
600 g flour (21 oz)
1 ½ tsp baking powder
Put the honey, sugar, cinnamon, the nutmeg and the clove into a pan and bring slowly to a boil . Remove from the heat and add the candied peels, the almonds and the zest. Mix well, then add the flour with the baking powder and the Kirsch. Put the dough on the table and knead together while still warm. Roll out directly into well greased baking trays about 6 mm (1/4 inch) thick. Let stand for a few hours or over night and then bake for 15 to 20 min by 220 C (425 F) degrees in the middle of the preheated oven.
150g (5 oz) powdered sugar
3 to 5 Tbsp Kirsch or lemon juice
Mix and glaze the baked dough while still hot before cutting into small squares or rectangles.