I’m not sure if those of you outside of the UK will understand why I have named these Paddington Cookies, but if you are, and you do, then top marks for you!
WHAT YOU NEED:
1 cup whole wheat/wholemeal flour
1/2 cup white flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup butter
4 rounded tablespoons shredless marmalade
WHAT YOU DO:
1) Sift the white flour and them combine all the dry ingredients.
2) Warm the butter and marmalade in a pan until the butter is completely melted and the marmalade is mostly dissolved (don’t worry if you have a few undissolved bits of marmalade left, I did, and I didn’t worry about it).
3) Pour the butter and marmalade into the dry ingredients and mix until combined.
4) Use an ice-cream scoop to put even sized dollops of cookie mixture onto a baking sheet covered with baking parchment. Press them down gently with the back of a wooden spoon, their shape won’t alter during cooking, so press them fully into your desired final cookie shape. I drew a few lines on the top for decoration.
5) Bake in a pre-heated oven at 180C/350F for 12 minutes.
6) Leave to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
These cookies have an unusually hard chewy texture which those of us who ate them, really liked. The marmalade taste is quite subtle so another time I may include some grated orange zest to bring out more of an orange taste. Or if not orange zest, then ginger, I think that would work well.