Step up to the plate!

I'm grateful I had no plans for anything much today. Felt below par in ways that are par for the proverbial renally and no big deal as I was tired from my evening excursion and just wanted to get the chores done and try to stay awake in front of the TV. But, in the end, I thought 'How difficult can cookies be?' (I'll tell you just how easy in a min!) and did the various stages in instalments whist a simple savoury snack was cooking because I think when you're queasy it's best to give your digestion something to make its mind up with.

So this is what you do: Cream some soft butter or margarine with dark muscovado sugar. Add a couple of drops of almond extract, plenty of cocoa and wholemeal self raising flour until it stops being sticky and begins to bind together. Then lightly roll into little balls, spread them out on a greased tin and chill for an hour or so. Cook on about 180 electric until they're cookie shape and softly set.
Sorry I can't be more precise...I made the recipe up thirty years ago and have been making them ever since without ever needing measurements. I only looked at the cooker setting so I could say what it had been! You could adapt any biscuit recipe, and make them as shortbread in a pressed into a tin too but they're lighter like this. The trick is to chill them first. Well, let's be honest here, the trick is not to eat the mixture straight out of the bowl!

You could try different flour...I never have as I only ever buy one but whatever you do, don't change the sugar. Dark muscovado kind of treacle toffees the flavour and makes it more chocolatey somehow...