Skip to content

Looking a gift horse in the mouth

May 19, 2012

The sky was an interesting grey this morning – not quite so monotone. Little variations in the cloud  – and not raining or too cold. That’s quite good, considering. Arlo had other worries. “There’s a distinct lack of biscuits in this house,” he said as he rifled though the cupboard and found only empty biscuits tins, “and don’t say it’s because we’ve eaten them all because that’s what you’re supposed to do with biscuits.” That’s me told then.

So the beloved and Arlo went off to the Devon County show – and had a very good time by all accounts – and I was left to remedy the culinary lack.

These are good biscuits – easy to make and nice to eat. Makes about 30 biscuits so grease a couple of large baking trays, and preheat the oven.

Beat together 5oz very soft butter and 6oz light brown sugar till the mixture is a shade lighter. Beat in an egg and add 8oz self raising flour and 3oz cornflour and mix together. It feels as though there’s not enough liquid, but it does work. Add 3oz chocolate chopped up into small bits – you’ll need to mix this in with your hands. Roll the mixture into balls and put them well spaced out on the baking trays. Flatten the tops slightly and bake in a moderate oven – about 160c – for about 15 minutes. They should be golden.

The chocolate I used was some little chocolate Easter eggs which were still in the cupboard. I was sick of looking at them – I’m not sure why they hadn’t been eaten before; too much chocolate maybe?  So I chopped them up and put them in the biscuits. They were not a suspicious ingredient at all, but in the baked biscuit they looked suspicious –  a bit like some dried fruit that has no place in a nice looking biscuit (a date for example).

Arlo and Rella looked at the finished product. “Why are there so many?” they said. “What’s in them?”

They took a fair bit of convincing that there wasn’t some untoward ingredient.

“See what you’ve done to us?” said Rella. “We can’t even look at a nice biscuit without wondering what’s in it.”

No comments yet

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: