April 8th, 2012 | Posted by The Booyah Cook in Cooking | London | Recipe

Yesterday was great – 5 exercise books for £1 from the Holloway Road car boot sale and beer and a hot dog in The Lamb @thelambpub which was rather jolly with very decent beers on tap.

Today was ever better. A non traditional Sunday lunch in a Vietnamese restaurant on Kingsland High Street, cake and rhubarb compote in Leila’s shop, vegies for dinner tommorrow with Valeria (“Make something healthy” followed by a brief email afterwards saying something like “I forgot pretty much everything you make is healthy so forget it.”) so I hope she like puntarella, artichokes, green tomatoes and steak. Otherwise fuck her. (But I think I have it right.) Then we went to Kris Wines on York Way to ensure there was a fine selection of beers for Nik who is taking care of Hobart (to calm his nerves). And then when I got home I made these:

It is a variation of the Matcha Tea, White Chocolate Chip and Pistachio cookies from the other day.

Here is the recipe:

200g golden castor sugar
110g butter
1 medium egg
1/2 teaspoon vanilla extract

Measure all this stuff into a jug together:
165g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g dessicated coconut

Save til the end:
200g chopped dried apricots
sesame seed for sprinkling before putting in the oven

Follow the same instructions as for the match tea ones (link above)

I also made some Chai-ish and White Chocolate cookies as well, only they look like glossy smooth cow pats without any nuts in them – so not so picturesque.  Instead of the sugar I used 100g muscovado and 100g soft brown suar and instead of the 30g of coconut, I used 1 tablespoon of ground cinnamon and ginger  and 1 teaspoon of all the following: ground black pepper, ground cloves, nutmeg and two cardamom cloves ground.


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