I have an update on Katescakesandbakes Celebrity Hot Spot List following on from my sighting of Nigella and my subsequent excitement-induced cardiac arrest.
It wasn't, was it?
Yes, it was.
It was Ann Widdecombe.
I have a dilemma. While Ann certainly hasn't knocked Nigella off the top spot (long reign the Domestic Goddess!) the question is, who should be Number 2?
Current stalwart, Pat Sharp, off of Fun House. Or Ann?
Keeping the thorny issue of Ann's politics out of it (we make cakes not policies on this blog), should it be Pat, who I heroworshipped as a child, being the Presenter of Officially the Best Children's TV Programme Ever? Heck, never mind the phone hacking scandal, I'm personally lobbying the Culture, Media and Sport Select Committee for the nightly return of Fun House. Or should the Number 2 Spot go to Ann. Who can forget the infamous Ann-does-Kate-Winslet Titanic rumba on Strictly Come Dancing? Pure TV Comedy Gold.
I'll let you decide.
Meanwhile before the blog turns into an extension of Heat Magazine, let me give you the recipe for cookies I promised weeks ago.
I'd read about these cookies several times (infact, google it, and you get a whooping 5,110,000 results).
They sounded magnificant. I'm a firm believer that cookie recipes ought to come from American bakers, and this recipe comes from none other than Dorie Greenspan. Dorie describes them as addictive, chewy, chocolatey french shortbread. There is nothing not to like about that description.
I've adapted the original recipe for these cookies, known elsewhere as World Peace Cookies, adding honeycomb.
Chocolate and Honeycomb Peace Cookies
(adapted from Dorie Greenspan, Baking: From my Home to Yours)
175g plain flour
20g cocoa powder
Half a teaspoon baking powder
150g unsalted butter, softened at room temperature
180g light brown sugar
50g caster sugar
Quarter teaspoon fine seasalt
1 teaspoon vanilla extract
150g dark chocolate, broken into small pieces
100g honeycomb pieces
1. Beat the butter and sugars together until soft and creamy. Add the salt and vanilla and beat for roughly a further minute
2. Sift the flour, cocoa and baking powder together. Add this to the butter and sugar mixture, and beat all together at a low speed until all the ingredients are completely combined
3. Add in the chocolate pieces and the honeycomb. Mix gently with a wooden spoon to incorporate
4. Turn out the dough onto your work surface and shape the dough into a log shape
5. Wrap the dough in clingfilm and place in the fridge for at least a few hours, or up to three days
6. When you are ready to bake the cookies, pre-heat the oven to 325F/160C/Gas Mark 3
7. Line two baking sheets with baking paper or silicone mats
8. Slice the logs into cookie shape rounds that are half an inch thick and place on the prepared baking sheets
9. Bake for approximately 12 minutes
- Prior to baking these are super-crumbly cookies. I found the cookies easily fell apart when I was attempting to slice them. I just tried to stick the dough back together, which seemed to work.
- After the twelve minutes in the oven, they may not look entirely done, and won't look firm but actually they are done. So its okay.
- The dough can be frozen for up to two months prior to baking
- DISCLAIMER: I'm afraid these cookies don't guarantee World Peace, but they do make the world taste just a little sweeter
- Perfectly served with a glass of cold milk while attempting to recall Parliament from their summer recess to debate the nightly return of Fun House to our screens