Omg we made it!

See you in 2025! - Friday Food Chat with Kath

Well that happened quickly!

Suddenly we are at the end of 2024, and it’s time to have a little break, reflect on the year and plan the next one. I hope you had a nice Christmas, did you bake anything? Did Santa bring any new cookbooks for you?!

I hope you’ve had a good year, and have enjoyed receiving these newsletters each week. I appreciate each and everyone of you, and I hope you’ve found a few quiet moments to have a read, find a some recipe inspiration and cookbook recommendations during 2024.

I’ve enjoyed reading and responding to your comments, emails and DMs, it’s really nice to get to know you even just a little bit.

I will be taking a break from publishing this newsletter in January 2025 (the paid version will continue!), and will be back (hopefully!) feeling refreshed on the first Friday of February 2025.

If you have a moment to answer a few questions for me via the link below, I’d be super grateful. I am considering the direction my work and this newsletter takes into 2025 and I want to make sure you are always getting something valuable and enjoyable. It would also be great to hear any feedback you have, and what your thoughts are on becoming a paid subscribers to newsletters such as this.

Thanks again for being here in 2024, I look forward to more food chat with you in 2025.

P.S. The biscuits pictured above are my Grandma’s Shortbread - the recipe is here if you’d like to make them!

See you in 2025 for more cake!

Check out more recipes over on the paid version of this newsletter featuring, A Ginger Sponge Cake, A Festive Boiled Fruit Cake and A Caramel Ginger Pudding. See the whole archive here and sign up to support my work and get it all straight to your inbox or Substack feed!

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Gingerbread Spice Cookies with White Choc

I created this recipe for The Healthy Baker a few years ago now, and it has remained a firm favourite of mine ever since. I love the combination of the festive spices and the white chocolate, however you could use any kind of chocolate you like.

If you enjoy these newsletters and want more baking, food and cookbook chat, I invite you to join me over on my paid newsletter Extra Food Chat with Kath today.

Paid subscribers get to share in my Heirloom Recipe Series were I am baking my way through my Grandma’s handwritten recipes and are immersed in more cookbook chat so you can more easily decide which cookbooks to add to your collection next.

Upgrade now by clicking the upgrade button below, to join a little community of food and cookbook lovers, and have a bit more food chat in your life.