“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 13 January 2013
Just before Christmas, the people at Eddingtons sent me the cutest Sweet Heart Cookie Cutter. I fell right in love with it. I love heart cookie cutters to begin with . . . and to have a spring loaded one which not only cuts out the cookies but stamps words from the heart on them . . .well that's just the best thing ever!
I do love cookies which have words stamped on them. Somehow cookies which have a message on them just taste . . . well . . . tastier!
They're cuter that's for sure, and just in time for Valentines Day too, although in truth you shouldn't have to wait for a holiday such as Valentines Day to tell your sweetie pies that you love them!
It operates with a very simple to use push spring thingie, which worked like a charm. I had to fiddle with it a bit to figure out how to switch the stamps, but I got there in the end. They stamped out really nicely.
Isn't that just A-D-O-R-A-B-L-E !! I know!! I love YOU too!!
Sweet Heart Cookie Cutter available at Planet Bake for only £6.95. Now, I call that value for money! I just love it. Many thanks to Miriam and Eddingtons for sending it to me!
I chose to make these scrummy homemade Digestive Biscuits for my baking experiment and first use of this lovely cookie cutter set. I thought they would showcase the words perfectly . . . and who doesn't love a tasty Digestive Biscuit???
They're a real favourite biscuit around here I have to say. I'll take a nice and tasty digestive biscuit over a custard cream or a bourbon biscuit any day of the week. There is just something so wholesomely moreish about them! They're practically an institution in the UK!
I adapted the recipe from a little cookie book called "Cookie Magic," by Kate Shirazi, delicious little bites to eat. A donation goes from every book sold to the Battery Hen Welfare Trust. I love thinking that I am doing something good when I buy a book.
They are not quite the same as Digestive Biscuits . . . they are a bit more buttery, but they are incredibly moreish and crisp. Perfect dunking cookies. I found myself quite unable to resist reaching for just . . . one . . . more. My friend April made some HOMEMADE Graham Crackers recently. She called them regular Graham Cracker's older more sophisticated cousin . . . and that's just what these are too. The older, more sophisticated cousin of the Digestive Biscuit . . . I do hope you will give them a go. You'll positively love them, adore them even!!
*Almost Digestive Biscuits*
Makes about 24
(Depending on how large you cut them)
My take on the ever popular Digestive Biscuit. Not quite the same. Think of them as the Digestive Biscuit's city cousin. Just as addictive and scrummy, but just that little touch more sophisticated.
100g wholemeal flour (2/3 cup)
40g plain flour (1/4 cup)
1 TBS oats (not the old fashioned kind)
1/2 tsp baking powder
120g butter, softened (9 TBS)
100g soft light brown sugar (1/2 cup packed)
up to 4 TBS whole milk
Preheat the oven to 190*C.375*F. gas mark 5. Line several baking sheets with baking parchment. Set aside.
Mix the flours, baking powder and oats together in a bowl. Set aside. Cream the butter and sugar together until light. Add the flour mixture to this. Stir in the milk, adding it one tablespoon at a time, only using enough to give you a thick dough. You don't want it too sticky nor too dry.
Tip out onto a lightly floured board, and knead lightly until you have a nice smooth ball. Roll out 1/8 inch thick and cut into rounds. Carefully lift onto your prepared baking sheet. Prick with a fork.
Bake for about 15 minutes, until crisp and golden brown. Scoop onto a wire rack to cool completely. Store in an airtight container.
OH SO SCRUMMY!!!
Up next . . . something deliciously savoury!