A friend of mine said something on Twitter today about the possibility of “everlasting cookies”.
I’m sure 99.9% of those reading this (and that) would have realised that the link below his comment would lead to a screen of dense computerbabble. I of course, was one of those and didn’t feel a slight intrigue and a momentary (unfulfilled) expectation of monumental chocolate-chip deliciousness. Of course no one would be that stupid *ahem*.
These aren’t everlasting:
I’ve got conclusive proof of that in that I had a boxful on Sunday and one solitary one left now. They’re my contribution to:
This week’s 12 Weeks of Christmas Cookies and Sweets, hosted by Brenda.
To be fair, this is a bit of a cheat as recipes go. I enjoyed the quinoa ones so much when I first made them (and every time since!) that when I remembered how good some GF oat and honey cookies I had a few months ago were…. well it ain’t exactly rocket science to convert the original recipe to this:
50g rice flour
20g brown sugar
3tbsp runny honey
2tbsp cashew butter
25g butter, softened
¼ tsp vanilla
¼ tsp bicarbonate of soda.
Preheat oven to 180C. Whisk the butter, peanut butter, honey, sugar and vanilla together till well mixed. Add the flour, oats and bicarbonate of soda and mix till well combined.
Drop spoonfuls on a lined sheet and bake for 10 minutes till golden.
Leave to cool on the sheet, then do this:
I know the saying is “if it ain’t broke, don’t fix it” but although the quinoa ones weren’t broke by a long chalk, these were delicious too. They came out slightly softer than the others so I think I’d increase cooking time by a minute next time (sounds stupid but those extra 60 seconds make all the difference!) and also, oats and honey are cheaper than quinoa flakes and maple syrup, respectively, so they even fit with the budget challenge.
Plus, they’re quick and easy to make and I like them 🙂
Sadly, I can’t make everlasting cookies. But I can make cookies that look like dinosaurs’ feet. Computerspeak can’t do that, can it?