I’m posting hot off the presses again. We’ve moved to an adjusted work schedule in the Peckish household, which has messed with the cooking schedule somewhat, resulting in the posting lull of these past couple of days. This is also why I find myself baking cookies/biscuits on a Thursday night instead of the weekend like I normally would. I’m thinking of sending a portion of this cookie batch in my stead to a get together I’m likely to miss this weekend. What better way to say I’m sorry I can’t be there than cookies (since ice cream wouldn’t be as practical)?
Once again I find myself going back to Sassy Earl Grey to bake my way through the Twinings Earl Grey tea box I have sitting in the pantry with no willing drinkers. Speaking of tea, this cookie feels like a private little high tea, just for me. I get my sweet, my chewy, and my crunchy fix all with the flavour of my own freshly prepared cuppa.
In fact, the whole eating experience is a bit like sitting down to tea with my old classics teacher from high school. He was an amazing teacher; knew so much about Latin, ancient Roman and Greek society, but could illustrate his examples with quotes from The Simpsons or one of that week’s new release movies. He had a haircut that was a fusion of Mozart, Einstein, and Krusty the Clown. Seemingly hard and crunchy on the outside, when you got to know him you found a much softer centre.
That’s what I found in these cookies, a reassuringly familiar taste of the past, but put together in a fresh and hip new way. When done right, they are crunchy on the edge, soft and chewy in the middle, with funky deliciousness the whole way through.
Serves excellently with a glass of milk of course, but if you stay tuned, I’ll tell you how it goes with this Joshua’s Lemon Curd Ice Cream I have sitting in the freezer awaiting review.