When I was young, holidays seemed to stretch to place beyond infinity and I would almost be begging to head back to school. Fast forward to the year 2012 and sometimes time is moving so quickly that I don't know if I'm coming or going and occasionally pat myself down to ensure I am wearing pants as I run through the door.
So in these modern times, it's handy to have a few recipes that are minimal fuss but high impact. These Almond Butter Drops from the ancient ye old 'Womens Weekly Big Book of Beautiful Biscuits' are fantastic and to make them you need to take a food processor and blitz 250g of gingernut biscuits until roughly crushed and then add 90g of lightly roasted flaked almonds, 1/4 cup of coconut and 60g of chopped preserved ginger until fine. Then combine this dry mixture with 60g melted butter and 1/4 cup of golden syrup, press into your desired shape (I used a tablespoon and made them into nice dome, half spheres) and chill in the fridge on a greased tray.
Once they are firm, melt 90g of dark chocolate, dip each biscuit, top with a flaked almond and chill. Dead easy, but they'll make you look like a domestic goddess at your next social gathering. Take that Nigella! ... Actually, I don't mean that ... for all of Nigella's adjectives, I still love her. A complete wonder babe. Sigh.
Would they work well with interstate gingernuts? :p
ReplyDeleteThat's an excellent question considering the NSW/ACT Gingernuts are rock hard and the VIC ones are soft. Will have to return with a verdict in the future.
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