Ok, not that kind of lost weekend. I’m just not that cool. Or despairing. Which is good, I feel. Anyway, I had planned a weekend of determined sloth this weekend (since as of last Friday I am officially free of college work for a little while), and it is with great pride that I say I followed through on this with exceptional ease. There was lots of lounging around, wearing pyjamas long past hours of the day when it is acceptable to wear pyjamas, newspaper-reading, tea-drinking, and general lazy frivolity. My kind of weekend.
I even managed a little productivity, but only of the very low-key, purely enjoyable kind. Firstly, I made cookies:
Then I knit. I finished the back of Jess, and am now onto the first of the front pieces.
The cookies were a big hit, and pretty damn tasty. The original recipe came from Delia Smith’s Vegetarian Collection, but I adapted it a bit and it became vegan, so I’m posting the new version here in case anyone wants to have a go.
Hazelnut and Sultana Vegan Oat Cookies
Makes 16-20
Ingredients:
4 oz (110g) self-raising flour
4 oz (110g) oat-flakes
4 oz (110g) margarine (not all margarines are vegan, so be sure to check if this is an issue for you)
3 oz (75g) brown sugar
2oz (50g) sultanas
1.5 oz (40g) hazelnuts, chopped into small chunks
1 dessert spoon golden syrup
1 dessert spoon maple syrup
pinch of salt
2 lightly greased baking sheets
Preheat oven to 170 C/340
1. Melt the margarine, sugar and both syrups in a small saucepan over a very low heat until dissolved. Remove from the heat.
2. Sift the flour and salt together into a mixing bowl. Add the oatflakes and two-thirds of the sultanas and nuts.
3. Stir together, then add the margarine mixture.
4. Mix well with a wooden spoon, then form a dough with your hands. You may need to add a few drops of water at this point if it seems a little dry.
5. Take about a heaped teaspoonful of the mixture and roll it into a ball in your hand. Flatten out fairly thin, to about 2.5 inches/6cm, and place on baking tray. They’ll be fairly crunchy when cooked so you don’t want to make them too thick. Repeat this until you’ve used up the rest of the mixture, and then scatter the remaining nuts and sultanas on top.
6. Bake in the middle of the oven for about 15 mins. Leave to cool for 10 mins. Eat!
Oh I also watched a really sweet film which I highly recommend if you’re ever searching for something to watch.
So long!
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