I’d had a bit of a traumatizing morning involving a doctor’s appointment and having to give a blood sample, when I walked past Roots & Fruits on my way home and decided that the only way I would feel better was if I went in and bought myself some cookies. I mean, isn’t that what you’re supposed to do if you’re feeling a bit shaky after giving a blood sample? Especially when you can tell the nurse is a bit nervous because you mentioned that last time you had an injection you passed out and she obviously doesn't want that to happen again, but she still ends up injecting you not once, but twice, because the first one “didn’t break” (or did she “say take”? I’m no nurse-lingo expert and I was probably a bit delirious at the time, but in my mind she said “break” which traumatized me even more). She made me lie down and reassured me it was all in my head. I miraculously survived and was conscious throughout the whole ordeal, but even just thinking about it now makes me nauseous. But I’m sure that’s what I’ve been told, that when you’re feeling like this the best way to get over it is to load up on sugar. Either way, it’s what I told myself as I approached the Roots & Fruits cookie section. I had quite a few options, but eventually settled on a box of Chocolate Limes. I like chocolate, I like lime, and the box promised “luscious, lime infused biscuits dunked in a dark chocolate”. The cookies were just the pick-me-up I needed, and two thirds of the box was gone before Graeme even made it back from college.
Today seemed like the perfect day to try to recreate these cookies. The recipe itself is very, very loosely based on a recipe for oat & ginger crunchies from Sara Lewis' cakes and bakes, a birthday presents I got at my old work. I made a few changes though. I took out the ginger and replaced it with lime and dunked them in dark chocolate. I also attempted to ease my conscience a little by using honey in stead of golden syrup.
Dark Chocolate Lime cookies recipe:
100 g butter
1 tablespoon honey
1 teaspoon baking soda
100 g sugar
juice and zest of 1 lime
100 g flour
175 g oats
100 g dark chocolate
Directions: Preheat oven to 180 degrees. Put sugar, honey and butter all in a small saucepan and gently heat until it's all dissolved and melted into a lovely goo. Remove the pan from the heat and let it cool a few minutes. Add baking soda, lime zest and lime juice and stir well. Once you put in the baking soda, the whole mix will bubble and foam lots. Throw in the flour and mix until you have a batter before you add the oats. Spoon the mix onto greased baking sheets and bake for about 8-10 minutes until they're nicely golden brown. Once they're done, let them sit on a wire rack for a while until they've cooled. Melt the chocolate, either in a bain marie or in the microwave. Dip each cookie in the chocolate and return them to the baking sheets to let the chocolate harden.
Nom nom!
100 g butter
1 tablespoon honey
1 teaspoon baking soda
100 g sugar
juice and zest of 1 lime
100 g flour
175 g oats
100 g dark chocolate
Directions: Preheat oven to 180 degrees. Put sugar, honey and butter all in a small saucepan and gently heat until it's all dissolved and melted into a lovely goo. Remove the pan from the heat and let it cool a few minutes. Add baking soda, lime zest and lime juice and stir well. Once you put in the baking soda, the whole mix will bubble and foam lots. Throw in the flour and mix until you have a batter before you add the oats. Spoon the mix onto greased baking sheets and bake for about 8-10 minutes until they're nicely golden brown. Once they're done, let them sit on a wire rack for a while until they've cooled. Melt the chocolate, either in a bain marie or in the microwave. Dip each cookie in the chocolate and return them to the baking sheets to let the chocolate harden.
Nom nom!
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