Didn’t someone say life is a long list of good intentions…failed? Well if they didn’t they should have.
You see the thing is last week was full of them (keep up with laundry, go to gym, get an early night, be kind to others, etc etc) but as usual it ended up being another seven days of “whoops didn’t do that”,
I made some cranberry and white chocolate cookies from the Jamie Magazine and was hoping to add them to the ”other” Jamie’s blog post for Magazine Monday. Well the cookies got made, the photos got taken, but the post didn’t.
Several weeks ago Becks over at English Mum organised for me to receive a fantastic set of Jamie Oliver’s knives for free! Reviewing them has been on my to do list ever since. She does a pretty good job of it herself here. NB plasters not included.
To combine my post on Jamie’s cookies and his knives I was going to write about the importance of food and family. Love him or hate him you can’t help but admire his passion when it comes to the role healthy fresh food plays in our daily lives. To me Jamie’s message is all about caring and sharing (ie caring where your food comes from and sharing it with others). Then I happened upon this post. Nova highlights, amongst other things, “ that only 47% of families sit down for a meal together at the weekend and one in ten families never have a meal together.” It’s not good enough really is it?
So reader I think the best thing I can do is hope that this week intentions list turns out a bit better. Oh and of course give you the recipe for those yummy cookies.
Cranberry and White Chocolate Cookies
85g icing sugar
1 vanilla pod, split and seeds scraped
100g self-raising flour
4 tablespoons rolled oats
50g white chocolate, roughly chopped
50 g cranberries, fresh or rehydrated*
Beat the butter and icing until pale. Add the vanilla.
Combine the flour, cornflour and oats. Add to the butter.
Mix in the chocolate and berries.
The mixture will appear quite dry but all you need to do is mold it together into a large ball. Cover it in clingfilm. Shape the dough into a roll about an inch and a half wide. Keep in the fridge for at least one hour.
Preheat the oven to 180c/gas mark 4.
Take the dough out of the fridge and remove the clingfilm. Using a sharp knife, slice the dough into 1cm rounds. Place them on a baking tray lined with greaseproof paper and bake for 12-15 mins. They should be golden brown but soft to touch.
Transfer to a cooling rack and allow to cool and crisp a little before devouring!
*To rehydrate dried cranberries, soak them in a little hot water until they are soft.