It’s been an interesting week this week. Is it that I’ve had less appointments and urgent things to do, or are things getting slightly easier at home? Some telling things have happened. While my husband was at work and the kids and I were hanging out, I had a day where I managed to fit in craft plus baking with my three year old daughter. The two of us finished decorating some origami tigers, then made a batch of chocolate walnut biscuits. She was delighted. It might not sound like much, but since having a son 9 months ago, craft and baking (and blog writing, and other things …) have been on my list of things that are just about impossible to get around to, for the moment.
The same day, we also had some fun walking down to the post box to post a letter, splashing in
puddles in a gap in the rain, and enjoying the cool change. Greta dressed herself hilariously in a rainbow-coloured fairy dress her grandmother made, red and white polka dot socks pulled up to her knees, a lemon cardigan, and to top if all off a dainty umbrella. We noticed pomegranates turning red on the trees nearby. All in all, it was a beautiful day. I was making a start on dinner and not grumpy at all when my husband came home.
Then, today, my goodness, I made myself a cup of tea after lunch and enjoyed it while it was hot! I thought, something really must be happening here. Our son Finian was asleep since a morning shopping trip and he continued sleeping for an unbelievable 2½ hours! My cheery, gorgeous, totally awesome little boy usually sleeps for only 15, 20 or 25 minutes at a time, which limits me in what I can get done in a day other than the essentials.
I’m not sure if I am on the cusp of things changing, or if I’ve just had a couple of good days. Either way I’m happy.
These biscuits are on high rotation in our house. They’re not too sweet and are made with wholemeal flour, but are still perfect when you need a moment of indulgence in the afternoon. The little bit of salt in the recipe deepens the flavour and works so well with the combination of wheat, dark chocolate and nuts; it makes the biscuits rather adult – although they’re great for kids too.
125 g butter at room temperature
110 g (½ cup) white sugar
225 g (1½ cups) wholemeal self-raising flour
½ teaspoon salt
½ teaspoon ground cinnamon
100 g dark chocolate, chopped
100 g walnuts (or other nuts), chopped
Cream the butter and sugar in a medium bowl. Add the egg and beat well, then stir in the flour, salt and cinnamon. Stir in the chocolate and nuts until well incorporated.
Preheat the oven to 180°C. Roll the mixture into balls the size of small walnuts and place onto trays lined with baking paper, allowing space for rising. Lightly flatten the balls. Bake the biscuits in the oven for about 15 minutes, until lightly golden.
Makes about 25 biscuits