|Baking: Nigella Christmas
Mad Scientess Jane Expat
On Saturday I went back to an old favourite: Nigella’s Gold Dust Cookies. Which, I have to admit, I never make with the edible gold dust. It’s a great dough for cutting into shapes. And they taste great, as long as you halve the amount of vanilla in them. I find this is a rule of thumb with Nigella’s recipes from this era of her cookbooks.
Anyway, I made up the dough quickly on Saturday and wrapped it in clingfilm to chill. After the discomfiting events of Sunday, we baked them. I put both children on the our kitchen peninsula. We floured the work surface, rolled out the dough and they plied the cutters. Humuhumu made very nice hearts and ghosts. Keiki made wonky pumpkins and circles.
I’ve reserved half the dough so we can make more cookies on Wednesday for a Special Occasion.
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