I am here, then I disappear, I peep out on Twitter and Facebook, then I disappear again. I have just a few days left before the due time for the Italian book (I am perfectly aware I’m talking about it as it was a baby.. if you want to know I’m in labour right now). As you can imagine I’m browsing and surfing through notes, scribbled papers, lost and found recipes and photos. Past this, there are two other important deadlines (the recipes for the Fall issue of Dolci Tentazioni magazine and the book in English), then finally I’ll close all the thoughts and racings in a suitcase and I will fly to London to find new inspiration and life blood for almost two weeks. I know it works, so I just keep going with this in my mind.
Since I care about you, I do not want to leave you like this, with nothing to munch on: I retrieved from the first issue of Dolci tentazioni a tempting recipe for cookies made with figs and mead.
It is a late summer treat, now that the temperatures are slightly cooler (at least here in Italy, at least for this morning, I cannot guarantee for further on the day).
In this Monday that for many of you is a back to work Monday, a little promise of sweetness for tonight. Stay focused on the goal, in 30 minutes you can have a box of biscuits scented with honey and dried figs, one of those cookies you usually indulge on during holidays, when calories don’t count. Carve out 10 minutes for yourself, relax and enjoy a cookie in silence. Then collect all the crumbs with a finger, lick it, do not leave anything behind. You’ll be ready to go again.
- 130 g sugar + sugar to dust the cookies
- 100 ml light extra virgin olive oil
- 100 ml mead
- ½ teaspoon of baking powder (8 g approx.)
- 150 g of chopped dried figs
- 300 g flour
- Stir in a bowl the sugar with the extra virgin olive oil and the mead. Add the chopped dried figs, then mix in with a wooden spoon the flour sifted with baking powder.
- Let the dough rest for about ten minutes.
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Using your hands, shape the dough into walnut-size balls, then press them gently to flatten.
- Coat the cookies with sugar to make them crisp once baked.
- Space them evenly on the baking sheet and bake for 15 minutes until golden but still soft in the centre.
- Cool completely on the pan on a wire rack them from the oven and let cool in the pan.
- They keep well for a few days in a tin box.
- my first recipe with mead, a peach cake to celebrate the Summer Solstice. It seems like an interminable time made of countless nights and sultry days of cicadas and watermelon since I posted it…
- a new blogger, a talented and (extremely) young guy from Italy, pay a visit to Marcello from Mela e Cannella
- more cookies, the grown-up fig cookies with port and lemon juice by Heidi from 101Cookbooks. They look amazing, why have I not made them yet?