We have finally left behind our single digit London postcode and moved to the ‘countryside’ that is Greater London. Life is much slower. The Tesco doesn’t open till 8, gasp! (we previously enjoyed 24 pulsating hours of Asda/Walmart, people keep smiling at me (what’s that all about? please never, ever attempt that on the Tube!) and the big news is we have inherited this racing green range cooker.
It’s quite possible I am the only person under ninety-eight to own one (everyone I mention it to has a granny or mother-in-law who is just crazy about theirs) I must admit they are absolutely beautiful but ridiculously inefficient and expensive so in a bid to not feel prematurely aged I like to imagine it’s like owning a temperamental sports car. Completely impractical but a bobby-dazzler of a showstopper. Sort of a strange midlife crisis that I try to justify finding extra uses for that gorgeous radiant heat (since we don’t have any newborn lambs to revive) Turns out our Rayburn is very effective at drying all my cookie icing tips, metal cutters and nozzles so I am very impressed. Just don’t even think about letting your plastic cutters sit anywhere closeby!
In case you own one of these (can I be in your gang?) and actually want to bake in it (rather than find things to dry/warm on it) I have come up with a very simple cookie recipe just in time for Christmas. Bagged up with some pretty ribbon they would make lovely Christmas treats for friends and family and are easy enough for the children to enjoy making.
Chocolate and Pistachio Cookie Recipe
50g pistachio nuts
100g softened unsalted butter
75g caster sugar
150g plain flour
50-60g chocolate (I used dark but I think I will try white chocolate next time but milk would be great too), chopped
Put the nuts in a ziploc bag and seal. Use a rolling pin to smash up the nuts but not too finely.
Cream the butter and sugar till pale and fluffy. Mix in the flour and bring the dough together. Knead in nuts and chocolate. Roll into 2 logs around 4cm in diameter. Wrap in cling film and chill for an hour.
Slice each log into 8 and bake on the cold tray at the base of your Rayburn/Aga Roasting Oven for 15-18 minutes. Keep checking them and rotate if catching in left (hotter side of oven)
If you are stuck with an oven that doesn’t have a split personality just set to 180C (160 fan)
If you eat them warm and just before dinner they are even more delicious but unfortunately you won’t be able to photograph them..Whoops, that may have happened to me.
Happy Baking Days all!