So this is it. Last day in London. This is yet another recipe I prepared before coming here (next week I’ll be back to regular baking and blogging schedule). This one is from Betty Crocker, with the big difference that I wasn’t really in the mood for log-style cookies, so I went the classic way.
- 220g butter
- 300g white sugar
- 130g brown sugar
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 100g almonds, finely grounded
- 150g candied cherries (of course, no pits)
- 380g flour
- Cream together butter and both types of sugar
- Add the eggs and cream some more
- Using a spatula, incorporate the almonds and cherries, baking powder and salt
- Incorporate the flour, using your hands if using the spatula feels difficult
- Refrigerate the batter. In the meantime, pre-heat the oven to medium heat
- When ready for baking, create small balls of batter and press into shape using your fingers
- Bake for 6-8 minutes, until golden brown around the edges
- Let cool in the tray for a couple of minutes, then move to a cooling rack or a plate
They taste good for a couple of days, if they’re stored in an air-tight container. They also go great with warm milk or milk with coffee.
Oh, and by the way. Do you see the baking board in the image above? I got it for my birthday and it’s the first time I used it. It’s fun and easy to use and clean, so there it goes, into my baking routine.