“Achey Bakey Heart”
Wee sis and I used to bake when we were bored. As
teenagers in the sticks, where bus service was thrice weekly and all on Monday
morning, we baked a lot. We discovered that the quickest way to get chocolate
chip cookies is to spread the batter in a sheet pan, bake for twenty-five
minutes, and cut into squares. Warm from the pan, these bar cookies were
comfort in your palm.
The best smell ever? Bread baking.
The second best smell ever? Ter’s shortbread baking.
The recipe is actually my mother’s, which she got from a neighbour in the
aforementioned sticks. A perennial favourite at Christmas, since going gluten
free, we’ve discovered that these melting little vanilla/almond-scented morsels
are better than the original version, so they’re now a teatime staple. Ter
baked a fresh batch for me just last week … and another will be necessary in
the not-too-distant future. They’re a perfect complement to my Blenz Mumbai
Chai, now served at home.
On a cool misty day, I am almost compelled to bake.
Muffins, quick breads, scones, drop cookies; on any given grey day, I can be
found in the kitchen, setting up the mise en place for some sort of
emotional gratification.
Today, it was gingersnaps. An old AP flour recipe
taking the GF route and it worked like a hot damn! The cookies are crunchy,
gingery, and I am so confident that they will fool a lab rat that I’m taking
some to work tomorrow. My motivation for baking sprang from waking to a foggy
morning, plus the fact that I need a foil for the teatime shortbread/chai
combo. Aside from hot chocolate, gingersnaps are best accompanied by either
gyokuro imperial green or Yorkshire Gold black. Or, as pictured above, a glass
of cold milk.
Yum!
I would kill for a cookie right now. Why oh why must you do this to me!? ;)
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