Cookies After Ramadan
Calories per cookie : 120
Fat per cookie : 7g
- 175 g (6oz) plain flour
- 125g (4 oz) unsalted butter
- 60g (2oz) caster sugar
- pinch of salt
- 2 level tablespoons coriander seeds, crushed
- baking sheets, buttered
1. Set the oven to Gas mark 3 or 160°C.
2. Tip the flour into the bowl of a food processor. Cut the butter into chunks and add to the bowl ; then add the sugar, salt and coriander seeds. Whiz until the mixture just start to bind together.
Alternatively, tip the flour into a bowl, then rub in the butter until the mixture starts to bind together, then stir in the sugar, salt and coriander seeds, and work the mixture into a dough.
3. Shape the dough into a round log shape, about 5-6cm (2-21/2in) in diameter. Slice through dough to give rounds. Place the rounds on the lined baking sheet and bake the cookies in the centre of the oven for about 15 minutes, until they are a light golden colour.
4. Remove the cookies from the oven and leave them to cool on the baking sheet for a few minutes, then transfer them to a wire rack and leave them to cool.
The cookies can then be stored in an airtight container for up to 3-4 days. Not suitable for freezing.
Copied from Woman’s Weekly
I doubled the recipe, used salted butter and skipped the pinch of salt.
My fellow students appreciated them and so did my husband. There is now one less than what you see in the photo above.
I have been observing myself, what a pleasure to have a cup of tea and a cookie in the afternoon. I think I missed that the most. It gives me the oompah to finish out the day. Today I am reveling in eating whenever, whatever, I want, a cookie mid-morning, chocolate before lunch. If it feels so good when it stops, is it masochistic? And yet, on another level, I feel strengthened and having earned the right to celebrate the effort made.