OK so today I’m catching a plane from Sydney to the Sunshine Coast and, I’m hoping, coping BRILLIANTLY with international and domestic travel with a fickle 4-month old. In my Other Life I’ve just made some biscuits from the Leon ‘Brownies, Bars and Muffins’ book. I think I thought the recipes would be better than they are, in terms of things I’d want to cook, but I shall keep at it. They use lots of interesting things like spelt flour. I’ll have another crack when I’m back in London.
These biscuits looked good on first glance. I think I fucked them up a bit but they tasted great regardless.
200g unsalted butter, softened
235g soft brown sugar
2 small free-range eggs (I only had large so used one whole egg with extra yolk, maybe that’s why finished biscuits were a bit freaky)
130g plain flour
1/2 teaspoon bicarbonate of soda
185g rolled oats
150g dried sour cherries (I used dried morellos)
50g flaked almonds
75g choc chips (I used 100g of dark choc chips)
Pre-heat your oven to 180C/Gas Mark 4. Get a few baking trays sorted with oil/lined with sheets.
Cream the butter and sugar till light and fluffy, and then add your eggs one at a time.
In another bowl mix together the flour, bicarb soda, oats, cherries, almonds and choc chips.
Add the dry stuff to the wet, combining carefully and being careful not to overmix.
Continuing our fine tradition it looks somewhat like rather firm sick.
Give the dog a beater. Do not confuse with beating.
Lay out a good tablespoon of mix on the tray and flatten out if it’s fairly dry and/or cool. I think (i) my mix was a tad dry and (ii) I didn’t flatten things out enough. Leave lots of room to spread. If yours work then the cookies should spread to about 10cm.
Into the oven for 10-12 mins or until golden.
Let them sit on the baking sheets for a few minutes before you transfer to a rack. Eat. Boyfriend assures me they taste delicious even though I DID THEM ALL WRONG.