It’s Red Nose Day in the UK today. We love to watch the live televised event to see how much money they’ve raised and this year we bought red noses for the kids on a recent trip to Sainsburys in Newry which they were thrilled with. It’s no secret that I’m a big Jamie Oliver fan and last week when we went to Asda in Enniskillen, I was pushing child #2 around (in a trolley I might add, I wasn’t just pushing him!) he suddenly shouted “Mammy! There’s your Jamie!” (very LOUDLY) of course I had to stop to look around and see what he was shouting about. Then I spotted this small book “Jamie’s Monster Bake Sale” on the shelf. It cost £3.00 (£2.50 of which goes to charity, the other 50p goes towards printing and distribution costs, Jamie Oliver donated his time and recipes for free) Inside are 13 delicious recipes to bake. Of course it went straight into the trolley.
So, with the day that’s in it, I thought I’d share one of those recipes with you, Almond and Pine Nut Cookies to be precise which I baked this afternoon and look NOTHING like Jamie’s by the way but are absolutely DELICIOUS!
What you need:
150g unblanched whole almonds
large handful of pine nuts
110g caster sugar
75g light soft brown sugar
100g unsalted butter
1 large egg
2tbsp golden syrup
1tbsp good quality vanilla extract
150g plain flour
1tsp bicarbonate of soda
35g rolled porridge oats
Pre heat oven to 180ºc
Spread the almonds and pine nuts onto a roasting tray and put them into the hot oven for 5 minutes. Once they’re beginning to colour slightly, remove and set aside a handful for later.
Place the rest of the nuts into a food processor and blitz until you get coarse crumbs.
Add the sugars, butter, egg, golden syrup, vanilla extract, flour and bicarbonate of soda and pulse until it is all combined. It should be a nice smooth consistency.
Spoon the mixture into a large bowl and add the porridge and mix well.
Roughly chop the remaining nuts (I put them into the food processor to do this or I’d be chopping all day!) add to the mixture and mix these in very well.
Line 2 baking sheets with parchment. Use a tablespoon (I used an ice cream scoop) to spoon dollops of mixture onto the trays. Take care to leave space between as it will spread while baking.
Try not to flatten them down if they are sitting quite high on the tray.
Bake in the hot oven for 10 minutes until golden around the edges. Allow to cool on the tray for 1o minutes before removing. If they are still a bit gooey in the middle this is ok as they will harden up a bit as they cool.
Carefully transfer on to a wire rack to cool for another 5 minutes or so.
According to the book, pop them into a cookie jar and they will keep for a few days.
Bet you a tenner mine are all gone before bedtime.
Jamie’s Monster Bake Sale is available from Amazon