April 30, 2013 | Posted in:Uncategorized

Fighting the so-called epidemic of childhood obesity and diabetes is now one of the most important issues facing our communities. Now I really don’t like the idea that our personal choices over what we eat can be described as an epidemic, that said I do believe that the “disease” is in the food processing industry.

In the old days of our youth when we visited Granny there would be a beautiful plate of homemade biscuits, we’d all have one and enjoy the moment. Today a packet of shop bought ones will appear and we eat the lot. It seems like a small change but the effect is so damaging, now instead of a small number of biscuits lovingly made with simple and pure ingredients, we have a complex chemical cocktail in very much larger quantities. So lets take a step back in time and go back to the lovingly simple, after all a little of what you like makes life so much more enjoyable.

 

 

Shortbread

Makes 16

 

225g sifted plain flour

110g fine semolina

110g caster sugar

225g softened salted butter

Vanilla sugar for dusting

 

Method

Put flour, semolina, sugar and butter into a food mixer and using the biscuit beater on SLOW speed beat until you have a soft dough.  Roll out to 1cm thickness and cut into circles, squares or shapes with cookie cutters.  Bake in a pre-heated oven at 170˚C for 30 minutes.  Remove and transfer to a cooling tray and dust with vanilla sugar.

 

 

Chocolate Chip Cookies

 

350g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

115g unsweetened cocoa powder

3005 plain chocolate chips

 

225g dark brown sugar

115g soft demerara sugar

225g softened unsalted butter

3 large eggs

2 teaspoons vanilla essence

 

Method

In a medium bowl combine the first group of ingredients.  In a large bowl cream the butter, sugar and vanilla.  Scrape down the sides, add the eggs and blend well.   Gradually fold the dry ingredients into the butter mix (do not over mix).  Drop tablespoons of the dough onto a slip mat and bake in a pre-heated oven at 170˚C for 18 – 20 minutes.  Cool on a wire rack and serve.

 

 

 

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