Mysterious quinces, how I love you!
Yesterday I chopped and boiled a big pile of quinces, and ruined the first batch of jelly with an accidental baking soda incident. Oops. So I chopped and boiled again and was left with a big bowl of watermelon coloured syrup.
And after adding sugar and boiling some more it magically became jelly. Not the kind of wibbly wobbly party jelly that kids love but delicious,
sweet, rose coloured jam like jelly.
And now I have twelve jars to keep & share. Twelve jars lined up on the window ledge,
like shiny jewels, and all from our beautiful old quince tree that keeps on
giving, year after year.
I've been baking & cooking a lot this week. It's so satisfying :)
Today I sent off a box of Anzac biccies to Charlotte in Melbourne,
(I hope she likes them. I wonder if she found the whole lot of mumma love
I sent too, can you feel it Char?) The last lot of biccies I sent weren't the best but
I've been perfecting the recipe and I think
I've got it right! Can't have the oven on too hot or they are too dry.
Go on, give them a try!
1 cup of rolled oats
1 cup of castor sugar
1 cup plain flour
1 cup of desicatted coconut
125 grams of butter
2 tablespoons of golden syrup
2 tble spoons of boiling water
1 teaspoon of baking soda
handful of choc chips (optional)
Pre heat oven to 180 for normal oven or 160 for fanforced.
Mix all dry ingredients together while melting butter & golden syrup in a pan, gently.
Add baking soda to boiling water, pour into butter mixture and mix thoroughly.
Combine mixtures and stir. Add choc chips.
Make little ball of mixture and put onto baking tray, not too close together. Cook until golden brown,
about 10 or so minutes. Cool on a wire rack and then eat two with a nice cup of tea!
Let me know how you go.
What's happening in your space today?
See you soon xo