This is a book from the library chosen by Emily. The two of us generally can’t go into the library without coming home with some kind of cookery book. This one – Deliciously Vintage by Victoria Glass
“Sixty beloved cakes and bakes that stand the test of time”
There are a lot of tempting sweet treats in this book. So many familiar names like the jammie dodgers pictured on the cover, butterfly cakes, madeleines, battenburg, florentines, and all kinds of cookies and muffins and more. There are beautiful pictures of every recipe throughout this book (an essential in any cookery book to my thinking). Just browsing through it is a treat in itself. I have been trying to cut down on the number of sugary desserts we consume in this house, but I can’t resist making a home-made cake or cookie once in a while. Emily recently made pineapple upside-down cake (not in this book) in a school cookery lesson and brought it home for us to share. It took me back to the experience of making it myself at school – many years ago – that was probably the last time I ate it. It’s a typical 1970’s pudding popular here in the UK – easy and cheap to make. You’d think times would’ve moved on in school cookery classes, but apparently not. For a few minutes I was right back there in the old classroom with the crowded tables and the heat of several ovens, and us children banging pots and pans and inadvertently showering the floor and each other with flour. It’s a strange thing how the taste of a certain food can take you back to a very particular time and place. Food is a very connecting thing. Shared by us all. The way it engages our senses of touch, taste and smell, it connects us with our memories and with each other in a special way, particularly when we are involved in the cooking itself. I chose the recipe for ‘snickerdoodles’. A traditional American cookie with a cinnamon sugar coating. I’ve never made or tasted them before, but they were easy to make and melt in the mouth delicious. Crispy on the outside and soft and chewy in the centre. And the added bonus of a house filled with the fragrance of baked cinnamon cookies which lingered until the next day 🙂
300g/1½ cups caster/granulated sugar
225g/15 tablespoons unsalted butter, softened
345g/2⅔ cups plain/all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking powder
¼ teaspoon salt
For the cinnamon coating:
50g/¼ cup caster/granulated sugar
3 teaspoons ground cinnamon
(2 large baking sheets, line with baking parchment) Makes about 60 Cookies
– Preheat oven to 200ºC (400ºF) GAs 6.
Cream the sugar and butter together in a large bowl until pale and fluffy. Gradually whisk in the eggs and sift over the flour, cream of tartar, baking powder and salt. Mix until the mixture starts to come together, then use your hands to bring the mixture together to form a dough. Put the cookie dough in the fridge for 30 minutes to firm up.
Dust your hands with flour and roll the dough between your hands into hazelnut-size pieces. Mix together the sugar and cinnamon in a shallow bowl and roll each ball in the sugar until thoroughly coated. Place the balls of dough on to the baking sheets with about 5 cm/2 in. between each one. Flatten each ball slightly with a palette knife.
Bake for 10-12 minutes, or until firm. Leave the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
And try not to eat them all at once 😉