Yeah in a bit of a funk this week, it’ll pass. Still adjusting to living by myself again. Relying on me to feed me and the cat, empty the litter, clean the house, buy the groceries etc. LOL I could go on but that doesn’t make good blog reading! Probably one of my challenges of blogging, what to share and not to share, life is not all roses, but it’s also as hard or as easy as we make it.
So on to crafting. There’s been knitting. It’s getting cooler here in Perth so the frantic winter knit, which probably should have started a couple of months ago when it was stinking hot, has begun.
I’ve just finished Flora for myself. Knitted in a variegated silk (from Emma, can’t find the ballband to show you the yarn) and Habu silk/mohair (from Al at 6.5sts).
When I’m in a funk I tend to bake, which is a bit of a catch 22 as I want to eat the bake, which doesn’t help my hips! However I made Nigella’s Snickerdoodles. YUM, yum, yum. Ver
y nice straight from the oven and also once they’ve cooled down. Ridiculously easy to make with satisfying results. We won’t talk about how many I’ve eaten! I searched on flickr the tag "snickerdoodle" and was pleasantly surprised by the number of images that turned up.
Here’s the recipe.
How to be a Domestic Goddess, Nigella Lawson ISBN 0-701-16888-9
250g plain flour
1/2 teaspoon ground nutmeg (EDITED – I used cinnamon instead)
3/4 teaspoon baking powder
1/2 teaspoon salt
125g butter at room temp
100g plus 2 tablespoons caster sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cinnamon
Preheat oven to 180C
Combine flour, nutmeg, baking powder and salt and set aside for a moment.
In a large bowl cream the butter with 100g of sugar until light in texture and pale in colour, then beat in the egg and vanilla. Now stir in the dry ingredients until you have a smooth, coherent mixture.
Spoon out the remaining sugar and the cinnamon onto a plate. Then with your fingers, squidge out pieces of dough and roll between your plams into walnut-sized balls. Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets/trays (you need baking trays lined or greased).
Bake for about 15 minutes, by which time they should be turning golden-brown. Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool. (Umm and at this point, you MUST eat a couple whilst they are warm, I just *cough heard that this was a good thing to do).
Makes about 32