#139 Hot Cross Cookies
... and my latest obsession with cake.
Good Morning friends! Happy Sunday, Happy Spring, Happy Easter!!!… Sorry to disturb your day… I totally understand if you have much more exciting things to be doing (eating, family-ing, friending, sleeping… sleep should always prevail!!!)… maybe save me to read tomorrow…
… in which case, Happy (Easter) Monday!
If you’re not here for my ridiculous waffle, and you just need the real-deal deliciousness, I don’t blame you, fast forward to your new favourite cookies below; hot cross cookies to be precise. I’ve made at least four batches of these in the past couple of weeks, and I don’t think I’m done… one more? Absolutely! They’re seriously addictive, also the perfect Easter-y encore. Think soft, chewy, centred oatmeal raisin cookies with delicately crisp edges, laced with nutty brown butter and all the flavours synonymous with hot cross buns (zest, spice, plenty of fruit)… a symphony of textures, tastes, fabulousness. Go get them!!!
… and one more thing before I properly get into things (so many false starts, sorry)… Sometimes I write these newsletters and I think I sound ridiculous. Like I’ve chaotically vomited my pointless brain juice at you, and that I just sound very, VERY silly. This is one of those weeks. I’m not a writer, English is not my specialist subject (give me a maths equation any day); big words, grammar (no idea when to use a semi-colon), well constructed sentences, poetic language, none of it comes naturally to me. I feel like I’m constantly winging it.
The thing is though, everything you read is real, and true… ‘this really IS me’…
…and I guess the main point I’m trying to (once again) convey this week is my unique fascination with baking, how much joy it brings me, and the lengths I’ll go to to acquire a cake recipe (more on that below)… I hope it’s not too same-y and garbled, and I hope it inspires you to pursue your passions (baking is best, of course!), with the same childlike curiosity as me. Go and play friends!!!
About my latest cake obsession…
But now… please tell me, is it acceptable to bake approximately 6.5 (thousand) cakes in one week, for absolutely no reason other than because you’re obsessed with making cakes? And every cake you make is just as intriguing, more-so even, than the last.
I think I’ve mentioned my cake infatuation to you before, so apologies for covering old ground, but this week, the obsession became glaringly apparent once more, and I’m now questioning whether one can be addicted to baking cakes, if so, I am.
I see a cake, or I remember one I’ve baked before… and I must bring it to life, it’s a compulsion. This week has featured: not one, but two more velvety coconut and mango layer cakes, a lemon meringue pie cake tower (plus a smaller test run of this), a simple citrussy olive oil beauty, and 1.5 batches of mini Victoria sponges (cute)… sunshine cakes, all of them. They just make me so happy; they give me life…
… I must admit, however, that the level of obsessiveness reached a bit of a low point on Tuesday. You see, I saw someone post a photo of a cake they had eaten at a (STUNNING) hotel in Tuscany (called, Castello Di Casole - A Belmond Hotel, I’ve done a lot of research - I need to go!).
It was a simple looking thing, a perfectly carved, single layer wedge, dusted with icing sugar, and served with a dollop of creamy stuff, some fruit too, utter perfection, so effortlessly chic, so classically Italian… and I couldn’t get the image of it out of my head.
The crumb looked enticingly velvety and was a joyous shade of sunshine-yellow… I needed (need) this cake! Having ogled the image for a good few hours, no exaggeration, I got really desperate (this is the cringe moment)… and messaged the hotel, pitifully begging them for the for the recipe. I know, I really must get a life.
The upshot of this story? Well, they have not (yet) replied, I’m still fawning over this perfect looking cake and I’m currently questioning whether it would be acceptable to rock up at the hotel and beg for the recipe in person (I’m guessing not!)… it did, however, inspire a lorry-load of alternative cake-age (see above) so that’s all good, eh?
I’m mad, I know I’m mad!
Ok so, my passion for baking doesn’t stop at cake (you guys know that); to eat, I’m a bread girl, I will never not marvel at pastry, and desserts provide a dose of nostalgia and comfort that little else can. But mastering a cake with a perfectly uniform crumb, balanced flavour and plush texture, it feels like wizardry, art, play for grown-ups. Created in a bowl, assembled on a cake stand, beautified with silky edible paint, and dressed with flowers, fruit, all the fun stuff.
Yes, cake is edible art. It’s joy. It’s happiness.
Besides the ridiculous cake saga, the week has been somewhat unremarkable. No broken objects or squished cakes, no extra water in my bread dough, no eggs smashed on the floor, no unscheduled alarms.
No, it’s been a very content, quiet, ‘me in my natural habitat having fun’ week. I’ve been living in the now, still liking this little life, being happy with what I have, not even grumpy with the spots of rain and chilliness that has resurfaced*. So so nauseating, I know.
*Ok, a bit grumpy at this, how does it change so quickly?
Sunday was pretty wild, of course, I mean:
a tennis final (Monaco),
a boat race,
a formula one race,
and a momentous round of golf,
I put in a heavy shift; I tell you. Yes, I stayed up until 1 am to watch Rory make history (adrenaline at this hour is not ideal), yes, I’m still tired, no, I don’t regret it one bit.
A bit like baking, watching sport, just makes me feel alive
…. I could really do with the organisers spreading these things out more though, I need more recovery time.
Other fun bits:
I made a spontaneous nail varnish purchase on Monday (post dentist check-up - felt like I deserved a treat), it’s Essie, it’s called ‘Flashed’ - no. 260, it’s rouge, and I feel like my fingers are alive now too.
Made more bagels… they’re my current bread obsession.
Did an overdue bed change yesterday (including a mattress hoover and flip - let me be clear, this is a RARE event!) - always invigorating, right?
…and de-scaled the kettle and coffee machine = cleansing, productive, joy…
also joy: the roads have been carpet bombed with blushing pink confetti. The blossom may have had its moment on the trees, but its final gift is a veil of fluffy pink snow!!!
The garden is THRIVING right now too - stunning.
and finally… it’s ‘asparagus wee’ season, HURRAH… and I’m fully embracing it - asparagus with everything, am I right?
more bagels, our glowy garden, pink confetti (aka blossom)... happiness!
For balance, because I’m conscious that it’s all getting a bit too positive around here (lol)…
I’ve walked around in many, many circles this week, you know when you have to really discipline your brain to work out what you’re trying to get done at any given moment? Have been talking out loud, a lot, and narrating tasks to keep me on track, is this normal?!
I have also spent a small (actually quite large) portion of the week worrying that I might have poisoned myself (and Mum) with one or all of the following: a) kettle descaler, b) coffee machine descaler c) a pouch of Quinoa that was open for for approximately 3.25 days before being fully consumed, despite strict instructions on the packet that it should be eaten within 3 days once opened… Honestly, there is so much peril in the World!!
Dripped peanut butter down the cupboard door on Wednesday morning (whilst shovelling some straight into my mouth - probs Karma, right?), and obviously it seeped into the little decorative ridge-y bit of the door before I could mop it up. There’s still some there, despite some serious scrubbing... so I’m guessing this cupboard will be infused with PB forever more? Excellent.
Had to walk the dog in the drippy, pissy rain 5 minutes after I’d performed a hair wash, and as soon as I’d done that bed change, I mentioned above, Dave, (cat - Dave) stomped across it with the muddiest paws imaginable, less glowy, less smug.
Oh… and I’m currently watching the dog chew through a tampon (unused I should add)…1. Embarrassing 2. how, HOW did she find it?? 3. How the eff do I get it off her without a fight?
Humbling.
…and on that note, I think that’s a wrap on another week chez moi. As ever, I hope you’re doing ok, really, I do! Whether you celebrate Easter or not, I hope you have a restful, love-filled Sunday in store… and I’ll meet you back here next week, yes?!
Oodles of love, as always,
Steph X X X
Hot Cross cookies
It’s only right that I go out with a bang for my final Easter bake of the year, so prepare yourselves!!
These cookies are, probably unsurprisingly, the love-child of a hot cross bun and an oatmeal & raisin cookie, the best of both… altogether different, but also the same, you know? And with a little extra sparkle, bling, pizzazz!
The concept isn’t groundbreaking, but boy does it deliver…
Let’s break things down… firstly, we brown some butter and toast our oats for a deep, nutty flavour, a portion of wholemeal spelt flour amplifies the nuttiness even further although plain flour would suffice if it’s all you have. A hefty dose of brown sugar lends some welcome caramel notes, and for guaranteed HXB character, we have a hefty dose of spice, both orange and lemon zest, and a handful of mixed peel alongside the customary plump sultanas (sultanas over raisins because they’re my shrivelled grape preference, ok?).
Once the butter is browned and the oats toasted, everything comes together very simply, a few bowls and a spatula (or wooden spoon) is all you require. A short chill is necessary - we all benefit from some relaxation, right? Then it’s bake time- about 17 minutes is all it takes…
… the result is a tender, chewy centred cookie with slightly crisp edges, they’re packed with toasty, nuttiness, spice and zest too, and plenty of plump fruit, of course. The flavour gets better on day two, although I challenge you not to eat them all in one go, and your house will smell heavenly as they bake. All senses satisfied in one go. Excellent.
Right, now I think it’s time you go and make them… if you fancy of course.
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