A place for reflection and introspection, communication and thoughtful conversation.
Friday, 18 September 2009
TEA AND BISCUITS
“Think what a better world it would be if we all - the whole world - had cookies and milk about three o’clock every afternoon and then lay down with our blankies for a nap.” - Robert Fulghum
I had some very nice biscuits at afternoon tea at work today that were brought in by a colleague (no, we did not all lie down for a nap afterwards!). She was very pleased that everyone liked them and she even gave us the recipe:
Elegant Day and Night Biscuits Ingredients 2 cups self-raising flour 1/4 teaspoon salt 1 cup icing sugar 7/8 cup softened unsalted butter 1 large egg yolk 1/4 teaspoon pure vanilla extract 2 tablespoons cocoa powder
Method Sift flour and salt into a medium bowl and set aside. Cream butter and sugar on medium speed of the mixer until pale and fluffy (2 to 3 minutes), scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 25 cm log, about 4 cm in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 5 cm diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
Preheat oven to 175˚C. Cut log into 3/4 cm thick rounds; space 2 cm apart on baking sheets lined with parchment paper and if desired to give a “yin-yang” impression dab a dot of different coloured dough on each half of the biscuit. If dough becomes too soft to slice cleanly, return to freezer until firm.
Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Biscuits can be stored in airtight containers at room temperature up to 3 days. Recipe makes about 4 dozen biscuits.
I have been blogging daily on this platform for several years now. It is surprising that I have persisted as the world is changing and "microblogging" is now the norm. I blog to amuse myself, make comment on current affairs, externalise some of my creativity, keep notes on things that interest me, learn something new and to surprise myself with things that I discover about this wonderful, and sometimes crazy, world we live in.
I sometimes get the impression that I am on a soapbox delivering a monologue, so your comments are welcome.