Tomorrow I’ve got a big interview coming up for a teaching position. For the interview I’ll have to give a teaching demonstration to a larger, and younger, class than I’ve ever taught before. I’ve trawled through pages and pages of internet advice and videos, I’ve practised my nursery rhymes and honed the finger movements to Incy Wincy Spider. Now I’m just ready to get it over with. So today, instead of panicking about whether I needed to make puppets,or imagining myself sobbing as two year olds run rings around me, I baked. Baking always makes everything better. The ritual of measuring and combining ingredients, the satisfaction of that first warm bite and most of all the smell itself.
It soothes the soul.
Blueberry and White Chocolate Cookies
(Recipe adapted from Damn Delcious)
1 1/4 cups plain flour
3/4 cup oats
1/2 tsp baking powder
1/8 tsp salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup caster sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 bar of White Chocolate, cut into small chunks
1/2 cup fresh blueberries
– Preheat the oven to about 200 c.
– Cream together the butter and the sugars until light and soft.
– Add in the egg and vanilla and mix until well combined. Then add the dry ingredients and mix until you have a moist, firm dough.
– Gently stir in the blueberries and chopped chocolate pieces. Try not to squash the blueberries. If you can keep them whole you get the extra satisfaction of blueberries bursting in your mouth with each bite.
– Place tablespoon size amounts on a lined baking sheet and gently push the dough down a little with the back of the spoon. It will spread out quite a lot during cooking so make sure you space the balls of dough well apart. These are big cookies! Bake until the edges are golden brown but the middle is still slightly soft. The fresh blueberries will keep them lovely and moist inside while the outside has a pleasing crunch.
– Relax with a cup of tea and a warm cookie. Forget about the world.