Tag Archives: cookie

Honey and spice cookies

Last weekend I attempted my first recipe from Rachel Allens ‘Bake’ cookbook. Ginger and honey snaps…

They were unbelievably easy to make. You just need…

225g self-raising flour

2 tsp bicarbonate of soda

Pinch of salt

1 tsp ground ginger

1 tsp mixed spice

½ tsp ground cinnamon

100g caster sugar, plus 1 tbsp extra for sprinkling

125g butter, cubed

100g runny honey

Preheat the oven to 180 degrees and line a couple of baking trays with greaseproof paper.

Sift the flour, bicarbonate of soda, salt and spices into a large bowl with the 100g of caster sugar and mix together well.

Rub the cubes of butter into the dry ingredients with your fingertips until it has the texture of breadcrumbs.

Heat the honey gently in a saucepan before adding to the other ingredients and using a wooden spoon bring the whole lot together into a smooth dough.

Sprinkle the tablespoon of caster sugar onto a plate and using your hands take a small amount of the cookie dough, roll it into a ball and then roll it around in the sugar before popping it onto the prepared tray, making sure they are about 2 inches apart from each other. To give you an idea of the size that your balls need to be…the recipe should make about 20 cookies. Finally use the back of a fork, dampened slightly, to flatten down each of your cookies before baking them in the oven for 10-12 minutes or until they are medium brown. This is where you need to keep a watchful eye on them and use your judgement because Rachel says that if you let them get too dark they’ll taste bitter…and what Rachel says…goes!

Once you’re happy that they’re the correct shade of brown, take them out of the oven and let them cool on the tray for a few minutes before transferring them onto a wire rack.

Mine didn’t get that far before me and my housemate were doing a taste test with a cuppa…

They get the thumbs up from me, apart from the fact that I would definitely class them as a cookie and not a ‘snap’, as Rachel billed them, due to their melt in the middle texture. However maybe I was just too hasty in taking them out of the oven…that’s just the way the cookie crumbles…or doesn’t in this case 🙂

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Reacquainting myself with an old friend

Last Thursday I was running early (as usual) for a Businesslink course in London Bridge, the perfect opportunity to reacquaint myself with my old friend Monmouth Coffee.

I used to be a pretty frequent Saturday visitor to Borough Market when I lived South of the river but since I defected oop North visits have been few and far between. Now, for those of you who have not been educated in the delights of Monmouth, it is, in my opinion one of the best coffee’s you can get your hands on in London. Their coffee menu is simple and unfussy – I highly recommend their flat white but on this occasion I decided to go for a filter coffee. I really like the look of the racks and rows of filters lined up on the counter and I love the fact that you can’t rush a filter coffee – the water takes it’s own sweet time to drip through taking the most delicious coffee with it – 

The wait is always worth it at Monmouth – 

The perk of being in Borough Market on a Thursday was that it was relatively quiet and I had the chance to wander around and see what was new since my last visit. I was drawn to a little stall owned by The Cinnamon Tree Bakery

and especially to their Pecan and Orange Shortbread (a light and flaky shortbread with fresh orange zest and a sweet pecan and orange crust)

After much deliberation I decided to try a Tweet Tweet Cookie (Pumpkin, sunflower and sesame seeds, raisins, dates, tahini and malt extract), which was divine! It was chock-full of wholesome ingredients and still managed to be the most delicious cookie with a very satisfying, not too syrupy, not too crumbly texture. Just what I needed to help me through 4 hours of lectures on starting a business 🙂

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