Some days you just need to sit down with a cup of tea and a cookie. Not a salted caramel creation, not a dark chocolate chunk cookie. Not a fancy macaron, not something that contains chia seeds and maca powder. Just a real good, old fashioned cookie. A biscuit even. With raisins. Good old fashioned raisins.
Having recently inherited my Nan’s china, I am trying to make drinking from fine china an every day occurrence. But they’re so very pretty that I still want to save them for special occasions. Like photo shoots, with good old fashioned cookies!
Yesterday I had such a wonderful day with my smallest boy. I had things to do but because he was home without his older siblings to distract him, I decided to indulge him a little more than I had been and just really do what he wanted most of the day. We played outside in his playhouse, he made me “coffee” with his play stove and when I had to be indoors to do some work, he would sit on my knee sucking his thumb and snuggling in. It wasn’t the easiest. responding to emails with him straddled on my lap, or taking phone calls with him shouting at the top of his lungs in my ear, and then following me when I’d try to leave the room to talk. But it’s the reality of being a ‘working at home’ Mama and part of the juggle that we enjoy. It’s the compromise in being able to stay home with my kids. I’m grateful I have a ‘job’ where we can make that can work.
Back to the snuggles…. as soon as he heard the faintest sound of a plane overhead, he would shout “pane, pane” over and over. I’d scoop him up, run as fast as we could out the far flung doors into the real deal sunshiney outdoors and gallop around our yard trying to spot the plane overhead.
I am deaf in one ear which means that I have absolutely no sense of direction and no bearings where sound is concerned. When driving down the motorway or on any street, if I hear a siren I can not tell where it’s coming from and therefore where I should pull over to. It’s a bit of a problem, but one I’ve learned to live with.
Back to the ‘panes’… so we’d run outside (never knowing whether to run out the back door to the deck or the front door to the yard). I’d take a wild guess and run a different way each time. Then we would twirl around until I could actually see the plane and I’d point “look baby, there it is!” and as soon as he spotted it, he would giggle his little head off.
He’d watch until it disappeared over the mountain or out of sight and we’d return inside. We repeated this process around seven times during the course of the afternoon. It was magic. He got the biggest thrill out of it. It was simple. I made it magic for him, but in turn it was magic for me. It was magic feeling his excitement as we’d race outside and magic seeing his face and hearing his chortle when he’d find the plane that he had heard from a whisper away.
Sometimes I’m awesome at being present. Sometimes I’m shit. Receiving precious family china has given me a nice little wake up call about the importance of slowing down, of taking time for the really special and important things and valuing what I have.
I’m going to try to take more time to sit, with a cuppa in my Nan’s fine china and reflect on that which I’ve done, plan for that which I hope to achieve and be grateful for the moment I find myself in now.
These cookies are a good thing to make to share in that moment.
- 1 C plain flour
- 1 C wholemeal flour
- 1/2 t baking soda
- 1/2 t salt
- 170 grams unsalted butter, melted
- 1 C packed brown sugar
- 1/2 C white sugar
- 1 T vanilla extract
- 1 egg
- 1 egg yolk
- 1.5 C raisins or sultanas, soaked in boiling water for 10 minutes
- Preheat the oven to 165 °C. Line baking trays with baking paper.
- Sift together the flours, baking soda and salt; set aside.
- In a medium bowl, or the bowl of a stand mixer, mix together the melted butter, brown and white sugars until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just combined.
- Drain the liquid from the raisins and add to the mixture, stirring by hand using a wooden spoon.
- Form rough balls with one tablespoon of cookie dough. Place onto prepared baking trays, ensuring the cookies are about 5 cm apart.
- Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Rotate the trays after 8 minutes to ensure even cooking.
- Do not allow to become completely golden all over. If you do, they will crisp up too much when cooled.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.