Monthly Archives: January 2019

Home made hobnobs

In an attempt to get my mum (who taught me so much about home cooking) to eat more home made biscuits, I made her these. But it was literally just 24hrs before she was back to having her regulation “two biscuits witha mya coffee” (two Rich Tea Biscuits. I had looked up how to make Rich Tea but the general consensus seems to be it’s impossible).

Unlike so many, I don’t particularly like Hobnobs. But these are a good little recipe to have in. People love home made biscuits, it shows love and these aren’t difficult to make. They keep well and you may well have all the ingredients.

You will need:

140g softened unsalted butter

140g granulated sugar

1 tablespoon of milk

1 teaspoon of golden syrup

1 teaspoon of bicarbonate of soda

140g self raising flour

110g rolled oats

 

What you do:

Preheat the oven to 150C. Line a baking tray with baking parchment. You will need to do these in batches.

Cream the 140g of butter and 140g granulated sugar together, then beat in the one tablespoon of milk and one teaspoon of golden syrup. Then mix in the 140g of self raising flour, one teaspoon of bicarb and finally the 110g of rolled oats. You can form the ‘dough’ together for the final bit with your hands.

Then take off walnuts sized pieces, roll between your palms to make a ball and place on the tray. On my tray, I can fit six in as these do spread. Flatten gently with your hand and place in oven for about 15 mins. But check after 10 and you may need to go up to 20mins if you make them bigger/smaller or your oven is different to mine. They are done when they are golden.

Leave on the baking parchment for a few moments before sliding the biscuits/parchment onto a cooling rack. I have another piece of baking parchment ready for the next batch to allow them to cool as, for the first few minutes, these biscuits, fresh out of the oven, are quite frangible.

When totally cool put in a nice tin ready for teatime.

Spiced carrot and lentil soup

This is one of those soups that is so much more than a sum of its parts.  (A bit like this chorizo and red lentil soup one is, too.) It’s also perfect for this time of year when you’ve been in elasticated waistbands for the last two weeks and dread structured clothing. And yet you can’t stop eating, as if hiding evidence.

It’s so easy to make. I chuck it all into the slow cooker at about 2pm, not that it needs slow cooking, but it just makes it even easier. Put it on low and then we eat it at about six  o’clock after a quick whizz up with the stick blender. No need to grate the carrot, I just chop mine into pieces.

The recipe is here on the BBC Good Food site.