(Not so) Typical Student

I was dressed for battle this morning. My uniform consisted of black leggings, an oversized jumper and a pair of purple thick socks. My mission was to write 1500 words on status quo within Angela Carter’s The Lady of the House of Love. Armed with my laptop and reams of notes and quotes, I locked horns with my essay.

I don’t mind writing essays, really, I don’t. I do like them to be quick and painless though, which is why I invest time in preparing my research before I start to type. Two and a half hours was all it took to get a first draft of 1400 words. Lunch beckoned but I felt I needed a longer break before the mountainous task of proofreading loomed. What to do on a grey March afternoon, with a (nearly) empty house?

I baked. I baked triple chocolate cookies and it was wonderful. I delighted in wearing my apron, weighing out each ingredient and mixing with a wooden spoon. The whole house smelt of cocoa. To spend time with oneself in the kitchen is, for me, sheer joy. Maybe you could whip up a batch for your own joyous “me” time?

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Triple Chocolate Cookies

Makes 9

Ingredients:

65g margarine or butter (I use Stork in baking and probably always will)

50g caster sugar

25g light brown sugar

1 egg

Few drops of vanilla extract

¼ teaspoon of baking powder (GF)

60g Doves Farm Gluten-free plain flour

30g cocoa powder

40g white chocolate buttons

40g milk chocolate buttons

1)      Preheat the oven to 190°C. Line a large baking tray with greaseproof paper.

2)      Gently melt the margarine in a saucepan on a low heat. Meanwhile, in a large mixing bowl, combine both sugars. Then add the melted marg.

3)      Using a fork, beat the egg with the vanilla in a small bowl until thoroughly combined, then stir into the margarine and sugar.

4)      Sift the flour, cocoa and baking powder into the bowl and stir. When thoroughly combined, add your chocolate buttons.

5)      Using a tablespoon, scoop the mixture onto the lined baking tray, setting the cookies well apart to allow for spreading.

6)      Bake in the preheated oven for 10 to 12 minutes until the cookies are just firm.

7)      Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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Is there a lovelier sight at 4 o’ clock in the afternoon?

I shall simply have to squeeze more time in for cooking, I really do love it. After visiting Carluccio’s, I bought the Simple Cooking recipe book from Amazon. I’m hoping it arrives before the next Farmer’s Market on Sunday. Just think of all the dishes I could create with the abundance of fresh produce available. I must have another cookie to stop my salivating mouth!

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