Archive for March, 2010

Maureen Willy’s chocolate cookies

Tuesday, March 23rd, 2010

In a bowl thoroughly mix 4oz of self raising flour with 1oz cocoa and a pinch of fine sea salt.

In a large bowl beat together 4oz softened, unsalted butter with 2 oz of caster sugar (I used vanilla sugar). Beat well until light and fluffy.

Sift the flour and cocoa mixture over the butter and mix until just combined.

Roll into walnut sized balls and place 4″ apart on lightly greased baking trays. Gently flatten a little and bake for 8-10 minutes at 180 c.

Makes 18-20 cookies.

Vera Drew’s Shortbread

Sunday, March 21st, 2010

The recipe was taken from her cookery book, dated 1937:

A slow oven – 150c

Rhubarb compote

Friday, March 19th, 2010

Combine some chopped forced rhubarb with a third of it’s weight in vanilla sugar. Do this in a non-reactive bowl. Thoroughly mix, coating all the fruit with sugar and let it steep for 2-3 hours. The sugar will draw the natural juice from the rhubarb. Stir occasionally to make sure all the sugar is dissolved, it will produce a good amount of  syrup.

Bake in a dish for 30-40 minutes at 180c. The rhubarb will gently poach in its own thickening syrup and the pieces should hold their shape.

400g Forced rhubarb with 130g sugar makes around 400ml of compote.