We arrived home from a few lovely days away at Ad's folks place in Armidale, and I ignored the washing, and ignored the hundreds of eggs which Dad kindly collected for us and which now need boxing up, and instead I made stuff in the kitchen.
I soaked beans for dinner and chickpeas for hummus.
I made the vanilla version of this icecream.
I popped delicious organic popcorn (which stores well for several days.)
I made yoghurt.
The kids and I made a butter cake. They wondered who's birthday it was. NO ONES! CAKE FOR CAKE'S SAKE! HOORAY! (Sugar and artificial colours anyone?)
And I made some new bikkies that I hoped might last long enough in the jar to make it into school lunchboxes this week. At last tally there was one left. They've fed family and friends and so far everyone loves them except Ivy. Which is good because she has a pretty typical two-year-old fibre issue, shall we say, and she's banned from all foods except nutrient dense high-fibre fare. We are adding prunes to everything we can think of and waving pear juice at her at every turn. Poor baby.
No delicious current and spice biscuits for her.
Currant and Spice Biscuits
125g butter, softened
½ cup brown sugar
½ cup white sugar
1 cup self-raising flour
1 cup wholemeal self-raising flour
½ cup currents
1 tsp nutmeg
1 tsp cinnamon
1 tsp mixed spice
Cream the butter and the sugars together, then add the egg. Stir through the flours and the spices and add the currents. Mix well. Spoon walnut size balls onto a baking-paper-lined tray and bake in a moderate overn (180C) for approximately 12 minutes or until golden brown. Cool on trays.
I think it made about 18. If you pull these out of the oven when you have visitors over, don't expect any more than about one left in the jar. They're crunchy and spicy and yummo. And easy to make. And next time they're getting prunes in them.