Happy Holidays, let’s talk in January

To my dear participants in the English ‘Let’s Talk’ class at the VHS.

I heard today that the VHS buidling will be closed on Wednesday evening. That means that we will have our next class in the new year as scheduled.Bildergebnis für flavours of India

I wish Steffi a wonderful time in India and want to say thank you so much for having baked those beautiful Christmas biscuits for us this week 🙂 Enjoy the flavors of India!

Here’s a BBC recipe for those who want to bake some snow man biscuits of their own:


For the decorations

  • white and blue fondant icing
  • white and black writing icing
  • sprinkles
  • 48 small chocolate balls
  • Method

    1. Pre heat the oven to 180C/350F/Gas 4.

    2. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

    3. Add the egg and vanilla essence and mix to form a soft dough.

    4. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown.

    5. Cool on a wire rack. When completely cool decorate.

    6. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on.

    7. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats.

    8. Brush the hats with water in places where you want the sprinkles to stick and then sprinkle!

    9. Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set.

source: http://www.bbc.co.uk/food/recipes/snow_man_biscuits_33998

Happy Holidays, everyone!

I wish you a merry Christmas and all the best in terms of health and happiness for 2017.





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