by Diana
Although I can still almost feel the plenitude of the summer heat when writing my last post for the blog I don’t remember what it was like to have spare time. Everyone said that once you have a baby then time just vanishes but it wasn’t like that for me at all. I was at my most creative during maternity leave, resumed writing, drawing, started gardening (or 'balconing' to be more accurate), learnt to awfully play the guitar, did macrame, visited online exhibitions, documented my daily walks during lockdown, and memorised countless preschooler books and nursery rhymes. All of which took place in our kitchen/living room. It was fun and enjoyable, even in the middle of the global pandemic. Then I returned properly to work and my previously fruitful kitchen atelier has been transformed into my home office and I can now declare that I have formally ran out of time and it’s nothing to do with my 15 month old walking little toddler. I love my job but it’s only one aspect of who I am. These cookies are multipurpose. There are a way of reclaiming my kitchen atelier and with it, my seemly blurred identity. They are meant to healthily energised me too- as the last thing my hyperactive toddler needs at the moment is an energy boost! Enjoy!
Ingredients
375g all-purpose flour
1tsp baking powder
1tsp baking soda
¼ tsp sea salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
230g unsalted butter - room temperature
150 g light brown sugar
100g caster sugar
2 eggs
½ tsp vanilla extract
90g rolled oats
100g desiccated unsweetened coconut
Directions
Preheat oven to 190C/375F
Line baking tray with parchment paper an set aside
In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a different bowl use an electric mixer to mix the butter and sugars until light and fluffy. Incorporate the eggs and vanilla and mix again.
Add the dry ingredients, mixing well until combined.
Bake in the preheated over for 12-15 min until golden.
Enjoy!
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