Last day at work time!

The past couple of years Mr M and I have been living in a kind of life limbo. Soon that limbo will end with the start of a new chapter in our lives, when we move to San Jose, but before that had to come the end of this one.

So, yesterday was my last day at work, which was kind of crazy, I have worked there for 8 years and I love all the people I work with so much that it is really sad to know that I won’t be working with them again *sniff*

True to form, I baked (obviously), including some vegan delights of Coconut Macaroons and Gingerbread Cupcakes, regular Chocolate Cupcakes, Tea Loaf, Bakewell Slice, and then a couple of other things I like to group under the heading “using up things from the cupboards”!

We all love a hobnob, this is another variation to add to the collection.

Honey Nut Hobnobs Recipe

Ingredients

50g nuts, chopped (I used a mix of pecans and almonds)

170g oats

220g self raising flour

220g sugar

1/2 tsp bicarbonate of soda

225g butter or margarine (for these, I used good old Stork, as when using flavours I prefer not to use butter as it overwhelms most flavours)

2 tbsp honey

1tbsp hot water

Method

Preheat the oven to 180C/350F. Prepare two baking trays by lining with baking paper (or, if like me you have anodised trays, you may not bother!)

Combine all the dry ingredients in a large bowl, ensuring they are well mixed.

Melt together the butter, honey, and water in a pan, then add to the dry ingredients and mix to combine.

Form tablespoon sized amounts of the mixture into balls, then place on the prepared trays, flattening slightly.

Bake for 12-15 minutes until golden brown.

Leave to firm up for a few minutes on the tray, then transfer to a cooling rack.

Honey Nut Hobnobs

The honey imparts a delicate flavour to the biscuits, and the nuts a little bit of crunch. A good addition to the hobnob repertoire!

My friend Rachael hooked me up with some Rosemary from her out of control bush (so to speak), so I used it to make another little something:

Rosemary Oatcakes Recipe – adapted from 101 Christmas dishes

Ingredients

225g fine oatmeal (such as pinhead)

2tbsp olive oil

1/2 tsp sea salt

few sprigs rosemary, stalks removed and chopped

8 tbsp boiling water

Method

Preheat the oven to 180C/350F, line a couple of trays with baking paper.

Put the oatmeal, oil, salt, and rosemary into a food processor, whiz to chop and combine.

With the motor running, add the water and process for 30-45 seconds until the mixture starts to come together and look sticky and thick.

Gather into a ball with your hands, then roll out on a floured surface until the dough is 2mm thick.

Cut out shapes using a 6-9cm cutter, and place onto the prepared trays.

Bake for 15 minutes, or until lightly coloured, then transfer to a wire rack to cool.

Rosemary Oatcakes

I love oatcakes! I took these into work along with some cheese and chutneys in order to satisfy the less sweet-toothed of my lab buddies!

I was feeling the love though I tell you!

One of the things I received as a leaving present, was my own Gromit unleashed figure, signed by everyone:

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…and then Hannah (who I previously made the fun rat themed cake for) made me this little fella:

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My very own Whittington Worm! He’s already packed for the move to Cali!

Rachael (my Rosemary dealer), also made me these:

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A Queenly silhouette, and a fabulous bag!

I am a lucky lady!

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