Some chewies and some changes

So things are a-changing over here! In case you haven't been reading for very long, there's an impending wedding that's been keeping us busy. And it's now less than 2 months away! I can give it in days, but I shan't as that's just a stage of sad too far. But yes, it's super close and I'm SUPER excited!!

But you've gotta take the good with the, um, slightly less good! I don't want to go all out and say bad. Some of it's not bad at all, such as this is officially my last week at work. That's great!!! Freedom. But on the other side of that, there's the fact I currently don't have anything to go to. Scary... Intentional, yes, but still scary!! I kinda wanted to wait until some other pieces had fallen into place before talking about all the changes that are happening but then some pieces were just taking far too long to fall into place! One of those such pieces provides a bit more insight into why I'm taking some time off but I shall remain aloof about that for now!

And no, I'm not pregnant. I re-read that and realised that's what it sounded like! Nothing like that.

But some of it is bad. Really really sucky. Remember this? Well, it happened again. Words can't really describe how incredibly frustrating it is! We're doing ok on the emotional side of being burgled, but on the getting-our-lives-into-some-semblance-of-order side, we're struggling! Ooo, which reminds me, there are some workmen I have to phone...

So yes, I am yet again without camera. Or laptop. Joined with the fact I shall very soon not even have access to a work computer, that puts a bit of a roadblock in the way of the ol' blogging schedule. But when normality is restored, you shall be the first to know! In the meantime, a trawl through my flikr photostream revealed a picture of some cookies I baked up an age of makind ago and just never got around to telling you about them. They're great. Make them - they'll warm your soul when you're unemployed, broke, burgled and blue*.

Rosy xx

*Disclaimer - I'm not really that blue... Whilst 3 out of the 4 are true, again, re-reading this sounds like I'm about to leap out of a window. I'm not - I'm just obviously a little prone to exageration this afternoon!

Ginger Chewies
Adapted from Joy the Baker. I love her a little bit... And she in turn adapted it from Big Fat Cookies by Elinor Klivans.

280g all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
175g unsalted butter, at room temperature
215g light brown sugar
1 large egg
1/4 cup black treacle (or molasses if you have it)
about 1/2 cup turbinado or demerera sugar

Position a rack in the middle of the oven. Preheat the oven to 170C/ 350F. Line two baking sheets with parchment paper.

Sift the flour, baking soda and salt into a medium bowl and set aside. In a mixer, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.

Spread the turbinado sugar into a small bowl. Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. It took me a batch or two to get the right baking time for my crunchy on the outside, chewy in the middle preference, but have a play and bake them until they’re right for you.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.