‘We haven’t the money so we’ve got to think’
Lord Ernest Rutherford (1871 – 1937)
The weather is deteriorating rapidly over here. We are now experiencing Imogen who is currently behaving like a bit of a madam; battering the south west with monumental waves and high winds and rattling our windows right over here in the east.
Time for the kettle to go on again. And, feeling all British, a tea time treat is also in order. Now the cupboards are bare and the shops are shut so it’s all down to store cupboard essentials. These rustic little numbers have been a favourite in our family for years. They are not dainty, they are a bit messy and we love them to bits.
I first found them in an ancient cookery book that has seen many cooking disasters, judging by its messy pages. They are very simple and can take a lot of abuse (just as well, given the circumstances). Being a bit of a tea afficionado, I wondered whether there should be a special tea to accompany them. Rose and the thought of summer sprang to mind. I don’t know why because Imogen is having a right old paddy outside at the moment and my walnut tree is veering severely to the left.
So I decided a touch of rose essence to these little biscuits along with the usual vanilla essence could work. If you do decide to try them yourself, I would urge you to buy the absolute best rose essence and vanilla essence. The difference in taste is amazing. I get mine here.
It goes without saying, of course, that if you are going to all the trouble to make something to go with tea, then the setting should be lovely too.
It’s amazing what a cup of tea can do to rally the spirits.
125g self-raising flour
75g caster sugar
1/2 tsp vanilla essence
1/2 tsp rose essence
Cream the margarine and sugar together until fluffy.
Beat in the egg with essences
Stir in flour and mix well
Divide mixture into small balls and roll in the oats.
Place on a greased baking tray, flatten slightly and place half a cherry on each.
Bake at 180C for 15-20 minutes.