I quite like winding yarn by hand around a cardboard tube but it is very time consuming, so maybe I ought to buy a ball winder. They seem so expensive for a bit of plastic though. Sigh.
The oaty cookies are pretty much this recipe and I made up the recipe for the others. They’re very good so I thought you might like to make them. I’m feeling rather lazy and kind of sleepy though, so you’ll need to do any necessary conversions for yourself, sorry.
Chocolate and Hazelnut Cookies
- 2oz butter or margarine – I used goat’s butter
- 3oz light brown muscavado sugar
- 1 tbsp set honey (replace half with margarine and half with sugar or use syrup to veganize)
- 3oz self raising flour or plain flour with 1tsp of baking powder – I used light brown flour which is the equivalent of mixing half and half white and wholemeal
- 1oz cocoa (actual cocoa rather than sweetened hot chocolate powder)
- 2oz ground hazelnuts – I ground whole nuts in the food processor
- A little milk – I used oat milk, but use what you like.
Pre-heat oven to 180 degrees c. Beat the butter or margarine, sugar and honey together until lighter and fluffy. If you’ve just taken hard butter from the fridge I find that a fork makes this easiest but an electric mixer would be even easier if you have one. Mix in all of the other ingredients except the milk. Add about a teaspoon full of milk at a time until the mixture just comes together to form a soft dough. Roll into balls roughly 1″ in diameter and place on a greased or lined baking tray with plenty of spreading room between them. Dip a fork in a cup of water and use it to squash the cookies flat, making a criss-cross pattern. Bake for 10 minutes, leave to cool on tray for a couple of minutes until hard enough to pick up and transfer to a wire rack (or, if like me you’ve never gotten around to buying such a thing, one of the shelves from the oven balanced on top of the cooker).