White chocolate, orange and cranberry cookies

The good thing about few people voting in the poll posted previously is that it was easy to fix. Tash did this so we ended up making white chocolate, orange and cranberry cookies, adapted from the recipe found here.

Ingredients
150g plain flour
½ tsp baking powder
½ tsp salt
75g oats
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
150g white chocolate chunks
rind of one orange

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy  then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, orange peel and chocolate chunks.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Baking Sunday Poll 1

Caramelised Onion Marmalade

Currently making some caramelised onion and shallott marmalade, adapted from here. I can’t guarantee it’s a good recipe yet, I will update later with a result.

Ingredients
450g/1 lb onions & shallotts
30g/ 1 oz butter
1 tablespoon olive oil
120g/ 4 oz light brown sugar
150 ml/ 1/4 pint red wine vinegar
salt
pepper
touch of cinnamon

Method
Top and tail, peel and thinly slice the onions/shallotts
Sauté in the oil and butter
Cook till soft and a little browned (5-6 minutes)
Add the salt, pepper, cinnamon, sugar and vinegar
Cook on a high heat for 15-20 minutes, stirring frequently
Store in a sterilized jar for 3 months and opened in the fridge for a month or so

Early signs suggest it’s good, nice and tangy. It’s now the hardest part, leaving it for a month for the flavours to develop.

Back in the Room

I need this for two reasons;

After finishing off a batch of pear chutney that I’d made exactly 18 months ago today, I’ve realised I have a massive need for somewhere to record recipes I enjoy. This chutney was perhaps the best chutney I’ve ever tasted and I’ve no recollection of where it came from.

One of my new year’s resolutions was to reinstate Baking Sunday. We’re now coming up to the 10th Sunday of the year and every one has been a success so far, this means I’ve got plenty of recipes to go back and log. Luckily I have photo evidence of most of these successes.

I’m back in the room.