Pass The Plate & a rainy, lazy cooking day...
Today was another Pass The Plate project!
It was around 2 0'clock after a busy morning and everyone else was in their own corner of the house reading, sleeping or playing.
I retired to the kitchen and began my decompression.
When I have no time constraints, I love to just cook really slowly. I'm terrible at working quickly-- I have to chop each bean exactly the same, shape each cookie perfectly, lovingly spoon out all the powdered sugar in the jar and just enjoy myself.
I put on KT Tunstall's album, 'Eye to the telescope' and completely tuned out.
As if I wasn't already mellow enough, it began to rain- just as the lines
"Under this national rain cloud
I'm getting soaked to the skin
Trying to find my umbrella
But I don't know where to begin
And it's simply irrational weather
Can't even hear myself think"
I swear I'm solar powered: as soon as the sun hides, my energy drains and I go into sleepwalk mode.
In the end, I had a plate of big, warm biscuits ready for tea. After trying one, I was devastated that I was donating them because I truly wanted to eat each and every one.
They're perfect: solid on the outside but delightfully crumbly as soon as you bite one. A lovely cloud of sweetness complimenting the subtle nutty pillow.
But to be honest, I probably had just as much fun going out in the rain and giving them to some boys playing cricket on the street and hearing them all saying "Thank, you Didi!".
Again, I wish I knew where this recipe was from, but don't give me credit for it!
Note: The picture shows flat, light coloured cookies, whereas mine never really flattened after making them into balls but them tasted marvelous. Just be careful about not burning the bottoms. The bases of my cookies got really brown, but it tasted fine because the rest of the cookie was so thick.
makes about 24-30 cookies
1 cup unsalted butter, room temperature
1 cup walnuts
1/4 cup superfine* sugar, plus 1 T
1 t vanilla extract
2 cups all-purpose flour, sifted
confectioner’s sugar, to decorate
Preheat oven to 350 F
Line a baking sheet with parchment paper and arrange the nuts in a single layer. Roast for about 10-15 minutes, until they begin to give off a nutty smell.
Place the nuts along with 1 T of the superfine sugar in a food processor and finely grind them. Set aside.
Beat the butter and sugar until light and fluffy, then add the vanilla.
Mix in the flour, then the ground nuts.
If the dough is too soft, put it in the fridge for 15 minutes.
Roll the dough into 3/4″ balls.
Place on the baking sheet, about an inch apart and bake for about 15 minutes or until lightly golden.
As soon as you take them out of the oven, sprinkle with confectioners sugar. Let cool.
*I didn’t have superfine sugar, so I just ran regular sugar through the food processor for a few whizzes.