I'm conscientious about always having a little something in the house to go with a cup of tea, because, weekly, Handsome Son comes with groceries late in the day, and refreshments are called for.
I used to invite him weekly to a three course from scratch dinner, the leftovers from which were my meals for the next couple of days. These went over so well I learned to reserve some of the meal, or there might not be any leftovers!
Now my energy level has changed, my shopping obviously has, so it's Nice Baked Goods and a Pot of Tea with its own Cosy.
Anyway I'm so tired of banana bread and chocolate cake and muffins of all nations, so I sought out a new cookie. New to me, that is. You've probably been baking them for donkey's years. Cornmeal cookies.
Anyway it's one of those recipes that goes several times around the block nattering about how many times it took to get it right, what their spouse thought, if the kids liked it, how their mother inlaw admitted defeat and finally gets to the actual recipe.
I realize this is all about making room for advertising which is income. Also that a lot of steps online cooks put in are just to leave their mark but don't matter to the food. And I've left their credit in my pic so you can follow up if you want
This is actually quite good. It includes caster sugar, which I don't have, but I figured it's just fine sugar, and I shoved some granulated sugar in the grinder and turned it into fine sugar, which I declared caster.
It also makes more volume when you grind it, and I remeasured and now have a bit of backup caster sugar in the cabinet along with the regular granulated.
It uses brown sugar which I likewise don't buy, just add a spoonful of molasses to granulated, works the same.
And I did the flour half white half whole-wheat, as well as the cornmeal, that is.
She gives extensive instructions on how to mix, but really just cream the butter and sugar, add in the egg, the dry ingredients gradually, done. It makes little difference beyond that.
Here's the result, usual party overflow on a separate little sheet.
And cooling on my single rack, with a stand-in broiler rack playing the role of wire rack.
The bit that fell off in transit is cook's privilege, eaten right away.
Crunchy outside, honey-like inside. Pretty good. Yes, adding these to the repertoire.
