Thursday, 26 July 2018
Anything-goes cookies for the first day of summer holidays
Today is officially the first day of summer holidays. We said Good bye to teachers yesterday. For Sasha it was not just the last day of the academic year, it was the end of the era.
Springfield school was a big part of our lives for many years, and it was our family too. I am forever grateful to many teachers and TAs who are most kind and committed people.
Eddie also said Good bye to his teacher who's off to travel and work in Australia.
With the temperatures up to 32C this afternoon, I am glad I didn't have to do a school run, or go out into the heat. I only poked out for a few minutes to check out my potted plants.
One of the bees seemed to be suffering from the heatstroke. It was sitting, head-down on the lavender, and not moving. I touched it lightly, and it moved, so not dead then. I went back into the house and got some water in a flat seashell (it's one of those supermarket seashells from some seafood starter), and left the shell by the lavender. I also sprinkled a bit on the lavender with the bee.
Soon it was gone, hopefully revived.
Why anything-goes cookies? I wasn't sure what to call them, as a few odds and ends went into the cookie dough. As a base I used a formula for choc chip cookies which I bake regularly.
I had a small amount of cornflakes, those that are left at the bottom, and look more like crumbs and dust. And then there's granola, which I bought for my husband, and he decided he didn't fancy it any longer. I've been using a little bit at a time, blitzing it in the food processor and adding to cookie dough, It's a cinnamon apple granola with nuts, but any granola would work in this recipe.
You will need:
90g caster sugar
100g margarine (I used Flora)
1 medium egg
50g milk chocolate
You can use any kind of chocolate in this recipe, milk or dark. I add whichever chocolate bar is available in the kitchen, from Menier cooking chocolate, milk or dark, to Sainsbury's Basics milk chocolate, so you can make it as budget as you like.
Cream the margarine with sugar in a mixing bowl. Add the flour, oats, blitzed cornflakes and granola and the beaten egg, plus the chopped chocolate, mix well, forming the dough. Knead lightly on a slightly floured surface, pinch dough balls the size of big walnuts, roll them, then flatten and place them on the trays lined with parchment paper or foil and bake for max 12 minutes minutes until golden at 180C. Don't overcook, they are still very soft when you take them out.
Be creative. If you don't have any granola or cornflakes, maybe you have muesli, any kind will do, with nuts or berries. Sometimes I add blitzed nuts like peanuts or almonds, or a drop of vanilla essence. Oats add a chewy note, as well as texture. Again, vary the amount and ratio of oats to flour.
These cookies are very easy to make, and take almost no time. If you have unexpected guests, or just feeling like having a warm cookie with a cup of tea, then you can't go wrong with these cookies.
Adding this recipe to #KitchenClearout linky hosted by Cheryl at Madhouse Family Reviews, where you can get lots of creative ideas on what to do with leftovers and all the odds that need using up in the kitchen.