Cookies. I think I call them cookies now but when I was growing up it was all about the bikkie. Bikkie is better. Let’s call these bikkies, although they’re probably too enormous to call anything but cookies.
Such are the things that currently occupy my tiny mind, tiny because it is otherwise consumed with a quite nasty cold, for which I am taking precisely no medicine, and which results in me coughing up various parts of lung quite regularly. It’s a real joy. Please be reassured I undertook OCD levels of hand washing whilst making these bikkies.
Italy was so long ago. We’ve since had snow flurries in London, but today is remarkably Spring-like, so much so that I’ve (finally) reverted to type and flung open the back door at the first sign of sunshine. It’s not exactly toasty weather out there but I’m ill, cranky, and full of swearing so open back doors it is. Whatever makes me happy is go.
I’m making these bikkies cause I have the ingredients, the choc-orange almond cake I was going to make would’ve taken longer and I can’t be arsed today, and cause the boyfriend is off on a long cycle tomorrow and I figured some nice bikkies would fit in his backpack and do him well. I AM AN AMAZING GIRLFRIEND.
I’m looking pretty bloody gorgeous right now.
135g unsalted butter (fuck that, I used salted)
80g caster sugar
80g soft light brown sugar
1/2 teaspoon vanilla essence (I used a whole teaspoon)
1/4 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
60g white choc chips (I used a whole 100g pack)
100g dried cranberries
Preheat your oven to 170C, bout gas mark 3.
Cream together the butter and sugar. Or, as I did, try to cream them. Give up after about 30 secs and just whazz butter, sugar, vanilla and egg together till combined and slightly sick looking.
You’re then supposed to sift together the bicarb, cinnamon and flour. Am sure you’re unsurprised to hear I couldn’t be bothered. I just chucked it all in, but did obey the recipe and do it in two lots. Flour went bloody everywhere. It’s quite a stiff dough, this. Stiff and sticky.
Stir in the cranberries and choc chips, I’d recommend a metal spoon to help cut through the dough.
The recipe says to roll in balls of 2 tablespoons in size. Effing enormous. Mine I did more like round egg-size. Place quite far apart, onto papered baking trays.
Chuck in your oven for abut 15 minutes, or till they go a kind of light golden colour.
They’ll come out all puffed up. Leave them on the baking trays for ten mins or so till they flatten out, then transfer to wire rack or whatever else you have to cool completely.
Whilst they’re cooling, wash up. You could call the dog in from where she’s sunbathing outside to help with the beaters, forgetting that you’ve been undertaking a strict retraining regime with her to put a stop to the frankly invasive begging levels she has been achieving. Undo all your good work in about 30 seconds. Swear.
Eat a biscuit, as seen below. You won’t be able to taste anything cause you’re full of cold.