On Monday, when the rain was lashing down and the storm was in full swing, I baked. It started as an idea for cookies. I took my basic cookie recipe, “borrowed” some eggs from my housemate, added raisins instead of chocolate button, threw in a handful of oats and the zest of a lemon. The result? Well, as cookies, not so great.
The mixture was thin, and the cookies spread too much. Plan B. I poured the remaining concoction into a square tin and baked until golden. This was spot on.
I think I’m going to have another go at this recipe before posting it. The oats added a texture like desiccated coconut, which I personally don’t like so I might leave them out next time. The addition of bicarbonate of soda did wonderful things to my cookie/cake, my new favourite ingredient in the kitchen. I loved the lemon flavour too, which is strange, because citrus is not normally my thing. I was also surprised about the lovely texture of the cake, unusual for g-f baking. It rose quite splendidly.
The recipe used a hefty amount of rations so there won’t be any more baking for awhile. But the next chance I get, I’m going to perfect this recipe because it’s too good to miss.
The Domestic Storyteller 