Chewy, chunky cookies. Add ice cream to make it a pudding, or keep for whenever the need arises. You’re never too old for a midnight snack, after all.
Serves 1
125g salted butter
2 tbsp honey
70g light brown sugar
3 fresh bay leaves, very
finely chopped
1 egg, beaten
50g plain flour
100g spelt flour
½ tsp baking powder
85g jumbo oats
75g dark chocolate
60g blanched hazelnuts, chopped
1 Preheat the oven to 190C/Fan 170C/Gas 5. Place the butter, honey, sugar and bay leaves into a saucepan set over a low heat and allow everything to melt together. Remove from the heat and leave to cool for 5 mins, then whisk in the egg.
2 Combine all the other ingredients in a separate bowl, then pour over the butter mixture and stir together to make a stiff dough.
3 Spoon tablespoons of the dough – as many as you want to eat now – onto a lined baking sheet, leaving plenty of space between them, then bake for 10-12 mins, or until just golden on top. Leave to cool and harden a little before serving.
Cook’s note: The dough freezes well, so make as many as you want for yourself, then come back for the rest whenever the need strikes.
This recipe is just one of the ideas from our feature ‘Please Yourself’ in which Kathy Slack devises a seasonal menu to cook and enjoy alone. You’ll find the rest of the recipes, which include cauliflower, leek & mushroom bean bake, bitter leaves and fennel with hazelnut dressing, and malted turmeric milk, in our January issue, out now.
