Sometimes a treat is called for.
Like when you're enjoying a family day out, and it's unseasonally hot, and you all need something to cool you down, and you happen across an icecream stand.
Or when you realise that you've just let your fifth blogiversary slip by (Wow, I've been blogging for that long?). Perhaps one year I may remember that the start of Spring heralds my blog birthday, but don't hold your breath- I'm pretty blasé about birthdays in general.
But my lack of noting my blogiversary doesn't reflect a general apathy to blogging and the wonderful community of people I have come to know. From time to time I do think about whether there is room (time!) in my life for blogging, but I generally come back to the simple fact that making and creating are a huge part of my life, and sharing that, sharing the inspiration and ideas and experiences, with a community of people around the world, makes my life all the richer. Thankyou.
And so to the treat:
Go make yourself some oat and sultana cookies (Recipe from my current favorite cook book- Bill Granger's Everyday). They're quite easy (C's been "helping" me make these almost weekly of late) and exceedingly more-ish (hence the weekly baking).
150 g butter (softened)
225 g (1 cup) brown sugar (I like to use dark brown sugar if we have it in the cupboard)
2 teaspoons vanilla essence
125g (1 cup) plain flour
1 Teaspoon baking powder
Pinch of salt
235 g (2 1/3 cups) rolled oats
125 g (1 cup) sultanas (or you could try raisins or chopped dried apricots)
Preheat oven to 180deg and line three large baking sheets with baking paper.
Cream butter and sugar together until fluffy and smooth. Add the egg and vanilla and beat until smooth. Sift flour, baking powder and salt into the bowl and mix lightly. Add the oats and raisins and stir together.
With wet hands, roll tablespoons of mixture into balls and place on baking trays. Flatten the balls with a wet fork. Bake cookies for 20 mins or until pale golden (not too long or they will be very hard). Remove from the oven and rest for 5 minutes before transferring to a wire rack to cool completely.
Makes about 30