Want a cookie?

Sorry, I know it's not nice to tease.   But, it's almost that easy ... I'm giving you the recipe for these.  I love them.  Kind of like a breakfast cookie if you know what I mean.

A great thing to do with those leftover Rice Krispies that have been sitting there too long...and then, guess what?  You will be forced to go buy some more to make another batch of these.  Well, that's what happened around here anyway.

I thought I was doing a good thing; using up some past due Krispies .. and lo and behold, the recipe was so good and so versatile... I make them often now.

And, ...   I've discovered they don't make small boxes of Krispies anymore.....man... I had to buy a HUGE box.... so, I baked several batches...with different nuts, raisins, some with cranberries...and froze 'em.  Still working on the box ...but, hey...it's good til 2014 ... I'll definitely be buying a new one before then...even if it is a whopping 500 grams of snap, crackle, pop!

They are called Crunchy Jumbles... but, I call them Rice Krispie Cookies... and it's from a magazine I bought a few years ago.  Says it makes 36, but they'd have to be tinier than I make.  I usually get about 32.

115 g or  1/2 cup butter

225 g or  1    cup sugar

1    egg

5 ml   or   1 tsp. vanilla

175 g or   1 1/4 cups plain flour

2.5 ml  or  1/2  tsp. bicarbonate of soda

        pinch of salt

115g   or   2   cups crisped rice cereal

1    cup chocolate chips  (needless to say this is waaay too much for me!)

Cream butter and sugar until light and fluffy.  Beat in the egg and vanilla.

Sift together flour, soda.  Add cereal.   Fold into the creamed butter mixture.

Add chocolate chips, nuts etc and mix thoroughly.

Drop spoonfuls of dough onto lightly greased cookie sheets.

Bake in 180C /350 F or Gas 4 oven..... for about 10 - 12 minutes.

(for crunchier cookies add 1/2 cup walnuts, coarsely chopped, with cereal and only 1/2 cup of choco chips and use a couple teaspoons less butter.)  (I've also taken to adding sunflower seeds or raisins, or dried cranberries, ..whatever I have on hand.)  I don't grease sheets ...but, it will depend upon what type of cookie sheet you use... test bake one.  Sometimes, I also add a tiny 'sprink' of nutmeg, cinnamon or maybe even ginger... these are so versatile...just add or subtract whatever you like after you try your first batch and get a feel for them.

okay, I"m off to make a cuppa and have one ....or two ...  or three....  sigh..... they are a bit like popcorn...can't just pop in one kernel can you?

I love biscotti

Bake it often.  It's not fattening and lasts ages...

Here is my second batch of the new year.  Biscotti Toscani.. a fairly simple recipe with great taste.  Well, I love it anyway.  Chopped toasted almonds...some orange zest...   simple, but effective.

I still chop nuts by hand... can't manage to get them the nice rough chop I want in a processor.  It's either too big...or nut butter.... no in between for me it seems.  Chop them when warm from the oven to prevent them flying all over the place when the knife hits them.  You still get a few bits...but, nothing like when cold.

 On this batch I tried a wash of some egg whites mixed with a bit of water.

 I've discovered that if I carefully get the serrated blade into the top of the logs... and almost rock it gently instead of sawing .... I get lovely slices.  Only a few end up with broken ends... my nemesis.  I hate broken ends...and used to use a hacksaw to get them really smooth.  This way I get the old fashioned rustic Italian look...and quite like it.