Yesterday I had my little political rant and decided that’s enough of that for now – politics and religion are topics best limited 😉
So onto something far more important than politics. No, not the kids this time.
Aside from reading about food lately, I’ve also been teaching myself how to cook it better – well, cookies in particular. I’ve made dozens of batches of them, probably more.
I enjoy baking all sweet things, but have found I love to bake cookies. They’re easy, quick, no-fuss and I derive as much satisfaction from one or two good cookies, as from a piece of cake or rich dessert. They’re also practical, and go down well in Mr.4’s lunchbox for kinder.
But most importantly, cookies are fun to make and eat! Bake a batch of cookies and have a couple with a glass of cold milk, and I swear you’re transported to your childhood. Remember this guy?
Here’s a recipe I used last night for butter pecan cookies. These are to die for and a cinch to make.
1/3 cup brown sugar
1/2 cup unsalted butter (yep, the real deal)
1 teaspoon vanilla extract
3/4 pecans, finely chopped
1 cup self-raising flour
Beat butter and sugar. Mix in the vanilla extract. Add your flour and pinch of salt. Mix well. Fold in the pecans.
Roll into balls (makes about 20). Place 3cm apart on a greased and lined biscuit tray, and bake at 180 degrees for about 10 minutes. I turn the trays around halfway through baking so they cook evenly.
Note – because the recipe doesn’t include egg, let the cookies cool completely on a wire rack before picking them up. While they’re still hot, they’ll crumble – but when cool, you’re left with a melt in the mouth, gourmet-tasting cookie that contains no artificial rubbish and one that I’d happily pay money for at a cafe.
More cookie delights to come 🙂