I haven’t posted much in the way of food recently because I frankly haven’t been home before 9pm on most nights, and my wonderful mother has on most occassions put out some leftovers from the family dinner for my famished self. Why so late? Well, I’ve developed a bit of an addiction to going to the gym recently, visiting it between 3-6 times a week, one of those being a weekly pilates session.
Unfortunately, the only time I have to go is after work, so by the time I’ve worked out and gotten my sorry ass back home it’s anywhere from 9-10pm. The pilates is doing wonders, I feel my core muscles strengthening already and I’m starting to feel muscles develop under the flab, and although I can’t complain about how much more flexible.
Traditional (Swirl) Italian Biscuit Recipe
I’m feeling, some of the poses we have to pull and hold in class are…unflattering to say the least.
For example, when you’re legs are spread apart, you’re lying on your back and your head is about a foot from your butt, there are 3 thoughts which run through your mind:
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1. This is really really unflattering
2. I’m so glad there are only women in this class
3. I really shouldn’t have had that curry for lunch…If I fart, I am going to DIE.
So, with the exercise regime and the quitting of the cigarettes (2 weeks last Sunday!), I’ve been feeling quite righteous with my new lifestyle…except that in place of the cigarettes, my sweet tooth appears to have become more aggressive in it’s desires.
I’ve found that whenever I get a craving, it’s better to indulge with something small rather than holding out and then getting the urge to binge on badness. This past weekend I had a hankering for butter cookies but I wanted to try something new, so once again I turned to Ms. Nigella Lawson for aid in my time of need.
In her book “How To Be A Domestic Goddess”, Nigella describes these treats as simply ‘Italian biscuits’, and with such a simple name you’d except an homely, plain sort of biscuity treat to be in store.
Nothing of the sort.
They are rich, slightly cakey, moist, buttery and not too sweet. Though piping them into swirls was a bit of a pain in the arse, seeing the golden morsels come out of the oven made all that grunting and groaning worthwhile 🙂
Italian Biscuits Recipe Ingredients
(from ‘How To Be A Domestic Goddess’)
- 225g unsalted butter, softened
- 150g caster sugar
- 1 large egg
- zest of 1/2 a lemon
- 350g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
*Note: You’ll also need a piping bag with a star nozzle to pipe the cookies
How to make Italian Biscuit Recipe
1. Preheat oven to 180 degrees C.
2. Cream butter and sugar till light and fluffy, then add egg, vanilla extract and lemon zest and mix in well.
3. Then add the flour, salt and baking powder – if your mixer can’t handle this, it’s fine to do with a rubber spatula – you want to just combine this, not (as Nigella says) beat it within an inch of it’s life! The batter should be fluffy and light.
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4. Attach the nozzle to the piping bag and fill with batter. Pipe rounds or rosettes (whichever you prefer) onto a lined baking tray, making sure to leave about 5cm between each piped cookie as they will rise.
5. Stick into preheated oven and bake for roughly 10-15 minutes, however long it takes for the edges to start to turn gold. The centre of the cookies should still be pale yellow, if they’re any darker then you’ve overbaked them.
6. Turn onto a wire rack to cool, and enjoy with a nice cuppa to dunk them in 🙂