Let's talk lunchboxes: it’s a novelty that wears off pretty
quickly, isn’t it?
Especially when you’ve got to pack it every day during the
week – kindy was a breeze compared to this full-time business.
I started off full of enthusiasm, packing with care and love
and putting so much thought into what my darling big lad would want to eat
during his day.
When the lunchbox continually returned partially full and my
big lad came home ravenous to eat whatever I could throw at him, well, it kind
of knocked the gleam off the whole experience.
We had been packing strawberries for shared fruit, either
some yoghurt or cheese and crackers, a wrap and some sort of homemade baked
good (biscuit, muesli bar, cake, etc.).
It was the homemade baked good that I found was mostly
returning uneaten, although he would happily devour it for afternoon tea.
Rather than continue the boomerang pattern, I decided to
leave it out and just offer it to him when he got home and started chewing the
leg off the chair.
I had been mindful of not sending anything with nuts, so
these biscuits are perfect for the arvo tea treat at home – provided there’s no
nut allergy of course! Substitute as you please.
This recipe is a cracker from Matthew Evans’ (the Gourmet
Farmer), Summer on Fat Pig Farm cookbook and they remind me of the kiss
biscuits my Mum and Nan used to make.
Don’t be tempted to eat them without the icing, something
magical happens when they’re sandwiched with that bittersweet icing and it’s an
experience you, ahem I mean the kids, need to try.
Hazelnut and Chocolate Kiss Biscuits
Ingredients
180g butter, softened
50 brown sugar
1 tablespoon espresso coffee (I left this out for the
kiddies)
200g plain flour
50g cornflour
100g hazelnuts, roasted and crushed
Icing:
50g butter, softened
65g icing sugar
3 tablespoons pure cocoa powder
Method
Preheat oven to 180C and line a baking tray with baking
paper.
Beat together the butter, sugar and coffee (if using) until
pale and fluffy.
Add the flour, cornflour and hazelnuts and still with a
wooden spoon until just combined.
If the mixture is too soft, pop it in the fridge for a
little while to firm it up.
Roll tablespoons of the mixture to make about 20 even-sized
balls, pressing them down with a form or your palm.
Bake for 12-15 minutes or until they start to brown on the
bottom and start to colour on top.
Cool.
To make the icing, beat the butter and icing sugar together
with the cocoa until smooth.
Spread on half the biscuits and sandwich together with the
other halves.
Enjoy!
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