Sorry for the brief break in communications. We’ve been in Morocco. Allow me to brag a little:-
The villa. Now, if you’re some rich millionaire who stays where they like when they like then this villa could be yours for some crazy price per night, in peak season. If you are cheap but lucky bastards like us you (i) travel off peak and (ii) jag a deal that means you get a week of virtual solitude (apart from the hot French lady-neighbours in the next villa whose bikini bodies put my Speedo Enduro racer-back to such shame it still won’t speak to me) for rather a lot less.
We are cheap and lucky. The pool was heated, fabulous and accessible by falling straight into it from various villa doorways. Perfect for me who has a terrible habit of falling over and/or being drunk.
Anyway, Essaouira. I recommend it. The medina was rather aces and whilst ten mins away from the villa was a whole world away in terms of everything else. Fabulous. And smelly. And a lot of cats, donkeys and dogs who I wanted to rescue.
I’m home now, we all are. It’s time to make Weekender biscuits. I’m fairly confident in saying that most children of my generation learnt to bake these pretty much first time we were allowed near any kind of oven. Aussie classic, recipe via the Australian Women’s Weekly. I don’t recall loving to make them very much as a kid, mostly cause the cornflakes bit is boring and messy. That is, cornflakes are a boring cereal and crushing them and rolling the biscuits in them is messy. Still, here we are, all these years later and I survived it so well I am attempting it again. Like many of these childhood faves I’ve not actually eaten one till now for YONKS but they are as good as ever. Pretty basic, but good. Like NewHuman, actually.
Preheat your oven to about 180C.
75g caster sugar
I put in about a teaspoon of vanilla paste but the trad recipe doesn’t. But I do. So, you know, DO IT.
110g sultanas. I’m sure if you don’t like sultanas then (i) apologise to your bowels and (ii) substitute for another dried fruit of your choice.
1 cup self raising flour
1 and a half cups cornflakes, crushed. That’s not crushed cornflakes. That’s cornflakes, then crushed. K?
Beat the butter and sugar, an electric mixer or hand beater will be your friend here, till smooth. Unusually for me I like to do this till it’s fairly fluffy. I mostly can’t be bothered with that otherwise. Add your vanilla.
Then add the egg, beat till combined, then tip in the flour. You can either stir the flour through with the sultanas or carefully use your machine to incorporate the flour and then do the sultanas by hand.
Either way it’s a sticky bugger of a mix. Bloody biscuits.
On a plate crush your cornflakes in your hand, pretending they are the skulls of whatever terrible Conservative politician you favour on the day. Today I went with Iain Duncan Smith. For those of you not au fait with him and his role in UK politics, feel free to google. Best you not be poor, a single parent mother, unemployed, have a serious and chronic illness, disability, etc etc.
ANYWAY. Crush them to around about the above consistency.
Roll rounded teaspoons into balls and drop into the cornflakes, coating them. Place on a tray and flatten slightly.
Into the oven for about 20 mins or so, or until lightly browned.
NewHuman enjoyed the local wildlife. I enjoyed that the local wildlife had no chance of escape, really, and that even I, broken-kneed as I am, had a chance of grabbing a closer look. Tortoises on your lawn in the morning was very cool. Do they make good soup?
Biscuits out, leave to cool on trays. Eat. As usual the Women’s Weekly wildly over-estimates how many this mix makes. They reckon 35. BOLLOCKS. I got 22. Or 23. Or something. And I only ate about 3 biscuit’s worth of mix. So. Make of that what you will.