Cookies, better than a roll in the hay!?


Cookies, better than a roll in the hay?! You decide!
Today I made the scrummiest cookies: a hint of cinnamon, a triple dose of ginger and some juicy raisins to counter the heat of the spices. I borrow the ABC of this recipe from Dan Lepard at the Guardian weekend : One of the best newspapers food column, in my humble opinion.
I put them in a bright red box from the Mastiha (M-A-S-T-i-C-A) shop in Athens, ready for my next
coffee morning where obviously they’ll be needed next to a good cuppa to open hearts and loosen tongues… unless of course they have already gone by then! And so another batch will be in order…
When I haven’t scheduled one for a while, I miss our “mums’ chat” around the kitchen table, in front of a steaming black coffee, dipping into the cookies’ jar and having a healthy moan about “the kids”, the love of our life -and does he still feel this?!- or our last encounter with a desperate parking attendant. We eat and we giggle ; share cookies and stories – which we will all admit, in the current climate, is way better fun than a roll in the hay!

Ingredients list:
Butter 125g
Soft brown sugar 200g
egg 1
Stem ginger (I chose crystallised stem ginger) 3 to 4 bites
Desiccated coconut 50g
Spelt flour 200g
Ground ginger 2 tsp
All spice 1/2 tsp
Cinnamon 1tsp
Bicarbonate of soda 1 tsp
A handful of raisins

In a food processor ( why not indulge when you can?), beat the diced butter and the brown sugar until smooth. Then beat in the egg until evenly mixed. Chop the crystallised stem ginger into slivers and stir in with the coconut. Sift together the flour, ground ginger, allspice and cinnamon. Stir into the mix on low speed if you can, then fold in the raisins.

With a spoon, divide the dough into walnut size balls and put on a tray lined with baking paper. Leave a good space around each ball so they won’t run into each other. Put the tray in the fridge for a bit. I find this is the best tip to get perfectly shaped round cookies that don’t invade each other’s space!

Preheat the oven to 170°C and bake for 15 min. Leave to cool onto a wire rack, then transfer into you favourite biscuit box and call your best friend over for a coffee!

Health notes: the point of homemade cookies is that most shop-bought ones sadly include hydrogenated fat or palm oil. Both coat the inside of your arteries and are pretty bad news. So why don’t manufacturers have the obligation to disclose their use on the label?! More on this soon…

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