First blog post from new home and new kitchen!
We're renting at the moment, but I really hope we'll have a house of our own fairly soon. How exciting!! Plus, we finally have an unfurnished flat, so we actually had to buy our own furniture... oooh, the committment!!
I do have a moving diary to post as well, but I'll do that once our things have finally shipped over. Let's just say Manchester - London - Mumbai - London - Vancouver - Edmonton is a very loooooooong trip :-)
Back to the biscuits (I am stubbornly resisting calling them cookies!!). These are part of my lovely mom-in-law's Christmas baking and I absolutely adore these. They have a lovely hint of spice and are pretty tasty. MIL calls them 'Dad's Cookies', as they are modelled after a biscuit brand here called that. I don't know about 'Dad's Cookies' but these ones are pretty great. They are fairly easy to make and you can add extra things like raisins, nuts etc to make them more substantial, if you wish. The only difference from MIL's original recipe is that I add a touch of ground ginger as I love ginger and I can eat it all day if I have to :-)
Here's the recipe, the measures are Canadian, but 1 cup = 250 ml.
Rolled Oats / Spice Cookies (Dad’s Cookies)
1 cup shortening (or margarine)
1 cup white caster sugar
½ cup soft brown sugar
½ tsp ground ginger
- Cream together shortening, white and brown sugars.
- Beat in the egg and vanilla.
- Mix in the rest of the ingredients and stir well until it comes together into a powdery dough, it doesn't have to be all pulled together,
- Roll into 1 inch balls or bigger, if you want bigger biscuits.
- Place 2 inches apart on a greased baking sheet.
- Bake in a slow oven, 300 F (150 C), for about 20 minutes, until well browned and flattened. The biscuit may still be soft when it comes out of the oven, but it will crisp up on cooling down.
- There is no need to flatten the dough balls before baking – they will flatten during baking.
