I had been working at home yesterday, my little one was poorly so I needed to be here to take her to the doctor's. Bless her, no matter how ill she is she still desperately tries to be cheerful and make us laugh. We got back in the afternoon after the doctor's verdict of "just a virus" and she settled down for a spot of DVD watching (Madagascar!) with Granny whilst mummy got an hour more work done.
I felt I needed to do some domestic-wifely earth-motherly activity to decompress from all the harrassed-working-mother activity. Plus I needed something that would go nicely with my well-earned cup of tea. So I went to the Blue Book - an old A4 spiral notebook stuffed full of recipe cuttings that I have kept for as long as I can remember. Somewhere near the back I found a tiny recipe cutting for some nutty butter cookies - I had every ingredient but the nuts, but who needs nuts?
This recipe was an old clipping, from some magazine in the distant past, so I can't credit it to anyone. But it's just too good not to share...
Here's what you need:
100g butter (room temperature)
100g caster sugar50g of demerara sugar
1 large egg (I used extra large)
250g self raising flour
Here's what to do:
Beat the butter and sugars together until soft and kind of creamy, then beat in the egg until the mixture is all nice and smooth. Then mix in the flour with your hands to form a dough. Shape the dough into walnut size balls, flatten them slightly with your hands then pop them onto a baking sheet lined with greaseproof paper, leaving room for them to spread. Use a fork to further flatten them.
Pop them in a preheated oven at 180c for 12 minutes (just enough time to clean up and make a cuppa.) Leave them to cool on the tray for a few minutes...if you can wait that long.
And if you want an even bigger sugar high...
Whack some mini-marshmallows into the mix for a sticky squidgey cookie feast!