Fairytales and folklore are best enjoyed during the colder months of the year. Endlessly open to reinterpretation, retelling and reimagination, just think of the wild contrast between Disney’s pastel films, and the twisted tales in Angela Carter’s The Bloody Chamber. While Disney’s saccharine formula is wildly successful, that’s not the sort of fairytale I’m talking about.
I like a dose of realism mixed into the magic, and Sarah Pinborough get this balance just right. By pulling out a completely new take of several traditional fairytales, and weaving them together, we get Beauty, then Poison, then Charm. I spent the last few weeks reading them all jumbled up in the wrong order but it didn’t matter. A good book is a fantastic way to spend a cold winter’s night huddled up in bed.
Now I’m working my way through Gossip from the Forest, by Sara Maitland. It intersperses loving descriptions of the British woodlands with short retellings of traditional fairytales, and entwines the two in a really rather beautiful way. The book is brilliant in that you can happily read one chapter at a time, like a sweet treat savoured once in a while.
Anyway, reading material aside, it is indeed the festive season. December tends to bring out my inner Scrooge (along with Valentine’s Day and my birthday). It doesn’t help being at work throughout the holiday, but I thought I would try to make a bit of an effort, and bake something cheery to herald all that is Joy Unto Us.
The making of Christmas biscuits is commonplace throughout many European countries. I had a flatmate from Austria who made it an event every year to painstakingly roll out and form hundreds of tiny, beautifully formed little biscuits that she would hand out to us in ribbon-festooned bags. This lovely tradition hasn’t quite crossed the Channel into the UK, although I do remember making Advent Biscuits at school ( the combination of cardboardy biscuit, gluey icing and rock-solid silver balls wasn’t the most tempting of repasts).
Here I’ve used a basic biscuit recipe by Peggy Porschen that has a simple, elegant but subtle flavour. This makes it infinitely adaptable. Not only can you slather on icing, but also adapt the biscuit itself with different flavourings. I’ve used lemon zest, but you can easily put in vanilla seeds, orange zest, cocoa powder, ginger and other spices….the possibilities are endless!