How is it almost September already?! What happened to August? Where is the summer going?
We only have one more week left in Hong Kong. I don’t think i’ve fully processed this fact yet. This time next week we’ll be saying our final goodbyes, a week tomorrow we’ll be boarding the flight that takes us away from the home we’ve known for four years, and off on a whole new adventure.
The house is mostly all packed up now, the few remaining things we do have our piled up on the floor ready to be packed into boxes and sent back to England, or into backpacks to come adventuring with us. The pictures are all down from the walls, the TV has been sold, and the internet has been disconnected. Things are getting real!
Tomorrow my trusty oven will be sold. Yesterday I did one final bit of baking, making chocolate cake, flap jack and bread to use up all the sugar, butter and flour left in the house. To be in a house without butter and sugar is a very strange feeling. That’s the end of my baking until December! I’ll still have recipes lined up for you, although exactly when they come to you will depend on how good the wifi is when we’re on the road. Please do bear with me if they’re a little sporadic!
These cookies are a final nod to the summer thats winding its way out. I first made these cookies at the start of summer to take on a junk boat with us. They’re packed with coconut, and chunks of white chocolate and sweet dried pineapple. They taste a bit like a summer cocktail in cookie form. They’re beautifully moist, with the occasional bite from the white chocolate and a lovely chewiness from the pineapple.
These are cookies for those trying to cling onto summer, happy memories, or the life they’re about to say goodbye to.
Pineapple, Coconut and White Chocolate Cookies
(makes approximately 15)
150g unsalted butter
150g caster sugar
1 large egg
200g plain flour
1/2 teaspoon bicarbonate of soda
50g desiccated coconut
100g white chocolate, cut into rough chunks
100g dried pineapple, cut into rough chunks
Cream together the butter and sugar.
Add the egg, flour, bicarbonate of soda and desiccated coconut and beat until combined into a stiff but workable dough.
Fold in the chocolate and pineapple chunks until evenly distributed.
Form the dough into a ball, wrap in cling film and refrigerate for at least an hour.
Preheat the oven to 180C/160 fan/ 350F.
Take the dough out the fridge and roll into balls a little smaller than golf balls.
Place onto a baking sheet with plenty of space to spread.
Bake for about 12 minutes until golden. They should still retain some of their ball shape at this stage so don’t expect them to be completely flat. Remove from the oven and flatten the cookies with the back of a fork.
Cool on the baking sheet for about 5 minutes, then remove onto a wire rack and cool completely.
Keep for about 3 days in an airtight tin.