Kaya Bundt With Dark Chocolate Frosting

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Things have been taken a step up. In thought, and in action. From trying out crazy buffet restaurants, to understanding which camera is the most accurate (iPhone, Snapchat, Instagram or something else? Help, which tells the truth?) and why, to Kim and Trump having negotiations just this morning, in a luxury hotel right here on our little red dot Singapore. Why not do the same in the kitchen? Like this, like now.

Making my own kaya was an intrepid effort, but by no means terribly intimidating. Kaya has always been one of my favourite spreads ever. Simply spreading the stuff on my toasted, buttered crumpet this morning was some beautiful nostalgia. I just had to recreate a vegan version. A few years ago, with so many amazing nonya kayas out there, I never felt the need to make my own. Although this vegan recipe, which I adapted from an online source, needs a little tweaking, the final product turned out more than fine, with the right gloopy texture, a strong coconut taste, perfect for soaking into crevices, into the porous, crusty craters of white toast, on a crumpet (this morning’s gala).

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So you’ve got the kaya. Then it’s simply a matter of mixing wet with dry, the kaya going into a smooth homogenous mixture of butter and sugar all nicely creamed together, some flax eggs (or normal eggs, whatever floats your goat), and added coconut extract for punch and pizzaz. Once that’s done, you make a damn good, deep and dark chocolate frosting to literally ice the cake in flavour, texture, and colour. Experiment with the baking time too– mine needed 45 minutes in total although you may only need 40 or so minutes. I even used some edible flowers to decorate but I’m posh that way (ok no, I’m supporting a sustainable urban farming movement. The owner propagates edible flowers and breeding pollinators in the middle of bustling Orchard Road here in Singapore… how cool is that??).

The cake is dense, moist yet fluffy. Behold some robust coconut breath in each sturdy bite. The icing stays strong even in this terrifying heat and humidity, so you can be well assured you don’t have to worry about a schmozzle when you drizzle it on your beautiful bundt.

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Kaya bundt cake with chocolate drizzle (makes one medium bundt)

Ingredients

For the kaya bundt cake:

400g kaya, homemade or store-bought (make your vegan version, I found a good recipe here– mine turned out tasting a little too much of soy due to all that tofu, but the texture and taste was still nonetheless on point)

350g cake flour, or plain flour if you don’t have cake flour

2 tsp baking powder

1 tsp salt

2 tsp coconut extract (optional, I added it for amplified flavour)

200g each of vegan butter (room temperature) and sugar (sub: normal butter if you’re not vegan)

2 flax eggs (sub: whole eggs), made by mixing 2 tbsp ground flaxseed with 5 tbsp room temperature water)

For the frosting:

40g icing sugar

10g cocoa powder

1 tbsp tahini (optional, I added for creaminess and a hint of sesame flavour)

5-6 tbsp almond milk

60g dark chocolate

 

Directions

Preheat your oven to 180C (350F). Make your flax eggs by combining the ground flaxseed with water and setting it aside to gel up. Grease and flour a bundt pan. I coated the inside of my pan with coconut oil, then floured it by adding a tablespoon of flour into the pan and then jiggling the pan around so the flour is mostly coating the oiled inner surface.

In a large bowl and with a spatula, cream the room temperature butter with the sugar. I find a spatula makes it nice and easy. Cream together until the mixture is homogenous, pale and fluffy. Add the flax eggs, coconut extract and kaya, and mix with a wooden spoon until combined.

In a separate medium bowl, briefly whisk together the flour, baking powder and salt. Tip this into the large bowl containing your wet ingredients, then mix all together gently, until everything is smooth and evenly incorporated. Spoon dollops of batter into the greased and floured pan, continuing to do this until all batter is used up. Bake the bundt in the preheated oven for 45 minutes, or until a wooden skewer inserted into the centre comes out with a few moist crumbs.

While the bundt is baking, make the frosting. Chop up the dark chocolate, tip into a microwave-safe bowl and microwave until the chocolate is all melted. In a separate bowl, sift the icing sugar and cocoa powder together, then add the tahini (optional) and milk. Add the melted chocolate and mix until you get a thick but runny consistency. Once the bundt is done, let it cool down (don’t tip it!) on a wire rack for at least a half hour. Drizzle the chocolate frosting over the top and sprinkle with sesame seeds for decoration.

 

 

 

Goreng Pisang on Toast

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There are too many things, upon my arrival in the homeland, this special little red dot, that I was much too eager to get into again (jet lag came, stole all my energy and enthusiasm. But now that that’s gone, each day seems a refreshing beam of light, a hopeful promise). But yes. Café hopping, family and friends aside, it’s all about food. Old flavours, fun memories, revisited. That’s what I missed. There’s always something to be aware of, to be curious and excited about. Right now I’m deeply appreciating, here in Singapore, access to good food at much cheaper prices, and the cool and quirky Asian/pan-Asian delights one can find anywhere, in the basement of any big mall (my favourite is the Takashimaya one, for the record).

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A recent tea party I had with my dear friend Charlie at an Airbnb café– how cool are these? They specially made vegan chocolate avocado mousse for me, and the accompanying chai tea was sublime. 
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My favourite place for good sourdough– The Bakery by Woodlands Sourdough at Bukit Timah. Thick almond butter and honey on thick, crusty toast. The sort of thing I actually will pay for once in a while, it’s that good.

It’s a time to revisit, guiltlessly, all the sweet flavours I missed. Black sesame, durian, matcha galore. Endless. Gorgeous! One of my favourite food thingys that I used to have on a regular basis, aside from durian puffs and dark chocolate taiyakis, was goring pisang (fried banana). My grandmother still occasionally buys them from the hawker centre, and are too, too perfect with a cold dollop of vanilla bean ice cream, or just on their own as they are.

It feels downright weird to be back. With no dissertation to complete, I am officially a graduate (ok not entirely, the graduation is in October, but still). Now, there’s a space in my head, one that need not necessarily be filled all the time. A space to feel, to think, to scroll through all the emotions that have been mashed together for too long in the days leading up to some exam, or assignment, or thesis. Because sometimes scrolling through emotions means putting rationality on the back-burner. This feels so free. This feels like a good, long, abdominal breath. And true enough, it is important to take time, intentionally, to do this daily, or at least weekly. But it’s also good to get away from it all entirely, take a break even from blogging, as I did the past two weeks. Routine, a good one, is a conscientious way of re-organizing one’s priorities. But sometimes a little break from routine allows for reflection on the meaning of the routine itself, instead of being on autopilot all the time. It’s sort of like atoms in a certain structure. The bits that make up the structure may be strong and sturdy, but breaking away and re-organizing them in a smarter and more efficient manner may leave you with a structure even stronger than before).

Now let’s go bananas. It’s all about the right banana and the right batter. The two must complement each other– too ripe a banana will leave you with mushy bits of nothing, while the batter should comprise ice-cold water, rice flour and corn starch for the perfect degree of crispiness. Then everything is fried, and I don’t think you can go wrong by either shallow or deep-frying, because it’s still a fried banana, and you can’t go wrong with that, can you?

Traditionally, these golden beauties are eaten with ice cream or with a custard, but that Monday I decided to bung it on some toast layered with fresh, thick coconut yoghurt, peanut butter and jam, and my taste buds were on absolute fire. The combination of the creamy yoghurt, tangy and sweet with peanut butter and jam, cradled the crisp, wispy outer layer of goring pisang batter. You think about it, and the whole thing seems or sounds a little silly. I mean, fried anything can’t really go wrong. Or just leave the poor banana alone, for goodness sake. Why coat it, why ruin it? But that’s the fun of experimentation, is it not? I’ll breathe down the back of the traditionalist for as long as I can, challenging the norm. If we can fry bananas, or mars bars, or friggin’ tea bags, then why not put them on something and call it a meal? Like your usual pb&j toast. The coconut yoghurt really is just for fun. The whole thing is just fun and delicious, so let’s just leave it at that.

 

Ingredients

2-3 ripe (but not too ripe!) bananas, sliced in half (along the breadth, not down the long centre)

40g plain flour

2 tbsp each of rice flour and cornflour

¼ tsp baking powder

pinch of salt

5 tbsp ice-cold water

vegetable oil for deep frying, of which a tablespoon you will mix into the batter

*optional accompaniments: bread slices (use whatever bread you like but whole-wheat or sourdough is preferable), coconut/soy yoghurt, peanut butter, jam

 

Directions

Mix all batter ingredients (everything listed above except for the bananas) in a shallow bowl. The batter should be smooth, without any lumps. This can be done by adding the water slowly, in thirds, and whisking well in between. The batter should not be all that thick– if it is, add a little more water to thin it out.

Add your cut bananas to the batter and coat them well with the help of a fork or spoon. Meanwhile, heat 1.5-2 inches of vegetable oil in a wok/frying pan. Add enough so that the bananas will be just covered. You can also save some oil by using less oil and turning the bananas halfway through. Once the oil temperature has reached 180C (320F), and you can do this with any candy thermometer, add the coated bananas and fry until they are visibly golden-yellow. 2-3 bananas are perfect for this recipe because too many will make the temperature of the oil drop a little. Once visibly golden and crispy, take the bananas out with a pair of tongs and place them on a paper towel to drain the excess oil. Be careful this whole time, the oil may spit and hurt you. These are best eaten immediately or at least the same day they are made. For this twist, toast your bread slices, then add a tablespoon each of coconut yoghurt, peanut butter, and finally the jam. I like strawberry jam, but that bit’s up to you. Then cut your fried bananas in half lengthwise, then put them on the piece (or pieces) of toast. Take a bite. Savour that. Love that.

Banana Coconut Mini Cakes

B800FD1A-BAE0-4A7F-BCCB-B5CC5DC7A546The hardest part of self-actualisation is that of  discerning what to accept and what to reject– of the world and of  ourselves– as we build the architecture of our character and stake out our stance in relation to our aims and obstacles’– Camus

Recently I’ve been thinking about habits. Today’s mantra shall be this: kicking old habits is just as important as incorporating new, good ones. We all have our good and bad habits, but sometimes the balance just isn’t there. I, for one, may see a scatter of crumbs late at night on the kitchen floor but oh god, it’s late, and I can do it tomorrow morning. It’s not the most serious crime, but little things do add up to be a lot. Doing things like making my bed and preparing my clothes the night before does wonders for saving time, space and maintaining cleanliness throughout the week, day by day. That’s the miracle of habits. Little actions that change routine that change you for the better. Currently working on bettering myself, to be better around others, too. It’s hard, but worth it, I feel. We are capable. And keep being grateful.

So here’s what I wrote last week in my diary about this cake: “Banana coconut cake with miso frosting! So moist and cute and tender. Might have to change the frosting a tad but I’m happy-dappy for now. There’s a flow to it, it’s enticing and dreamy and moody. Happy-dappy”.

Well firstly, wow I sound quite silly whenever I write about how excited I am about some new experiment in my personal diary. Did I really write ‘happy-dappy’ twice? Secondly, wow this cake is good. Like, really darn good, and I can’t wait for you to experience this banana-ful love all over again, from my kitchen and oven to yours.

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Simple, really. You start off traditionally, mixing the wet and dry ingredients separately. Once everything is incorporated, and you pop the thing in the oven and make the frosting. Everything is cooled, then the frosting begins.

I didn’t mean to put miso in there (as is the case for so many random ingredients in my other bakes), but this is what gives the lift, the interest. Banana and miso?? Yes, it works. Please try it. Ingredients of the earth. All from nature. What is so wonderful about baking from home is that you know exactly what you’re putting in it, be it a simple or more complex bake. No chemicals, pesticides or what have you. Flour, sugar, plants… plants! It’s so wonderful, don’t you think.

I was listening to the podcast ‘On Being’ the other night (highly recommend, by the way), and there’s one part which talks about how there’s a link between being in awe of nature and altruism. Just witnessing the greatness of this universe perhaps makes us feel more like we should help one another along in society, keep us afloat in the raging seas, the beautiful yet turbulent grandeur of Mother Earth.

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Banana Coconut Mini Cakes with Miso coconut frosting (makes 4 mini cakes or 1 large 8 or 9-inch cake)

Ingredients

1 and a half bananas, mashed

45g dark/light brown sugar

30g white/coconut sugar

30ml (25g) vegetable oil

1 tbsp vanilla bean paste, or sub with vanilla extract

60ml plant milk of choice (I like using oat or rice milk

145g (little more than a cup) plain flour, or use half spelt/whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

30g desiccated coconut

 

For the frosting:

130g butter

5g miso paste

150g icing sugar

handful of desiccated coconut

 

For the layering (optional):

a sliced banana

more desiccated coconut, the amount here is up to you

 

Directions

Grease an 8 or 9-inch springform pan and preheat your oven to 180C. In a large bowl, mix together the banana, sugars, milk, vegetable oil and vanilla paste/extract. In a separate, medium bowl, briefly whisk together the dry ingredients– flour, salt, coconut and leavening agents. Tip this into the wet mix and stir everything together until all is just about incorporated. Bake this in the oven for 25 minutes, or until a wooden skewer inserted comes out clean.

While the cake bakes, make the frosting by beating the butter and miso together with an electric whisk, then slowly add the icing sugar until you get a smooth and thick frosting with bits of miso strewn throughout. Add the coconut and mix briefly. Place the frosting in the fridge until ready to use.

Once the cake is totally cool, or about a half hour later, use the lip of a glass cup to stamp out circles in the cake. You will get about 4 circles, so two mini cakes. Once the cakes are stamped out, add a dollop of frosting onto one cake, then add a few banana coins and a sprinkling of desiccated coconut on top. Place the second layer on top, then frost the top and add more desiccated coconut to decorate. Alternatively, you can leave the cake as is and frost it right there and then, or just frost the 4 circles individually without layering them, to get 4 separate open-faced cakes. These cakes will last 3-4 days in an airtight container in the fridge. If you’re just making the cake by itself, you can store it at room temperature for the same amount of time and in the same way.

Rhubarb Phyllo Galette

4288212 Processed with VSCO with a5 presetNothing like sitting down in a cosy café to write up another yummy recipe. Just had a double salad full of gorgeous greens and beans, the sort of thing which this recipe perfectly complements. Going through recent journal entries always bring forth the necessity of consistency, self-belief, self-growth, and routine, but they also revealed how easy it is for me to get lost in a tangle of unhealthy mentality and unnecessary indecision. I guess it’s okay to excuse oneself for wondering which food photography backdrop to get next and whether the bananas I just caramelised with vegan butter and a lush deep muscovado sugar would pair better with melting dark chocolate or a simple cinnamon and coconut nectar drizzle (the former was quite the mouth show, and I need to do that more often. It’s basically a wholesome sundae for breakfast). The peril of freedom of choice! How superficial it seems, and yet, what changes they bring– to my entire outlook on life, on the way I behave. Just like how I had mushrooms on toast for brunch last Saturday and I could actually feel my heart leap with joy upon seeing perfectly caramelised onions, browned and gooey, stuffed between morsels of juicy oyster and morel mushrooms heaped on a bordering-carcinogenic piece of toast lovingly slathered with homemade hummus. Sweet moments make themselves known. Because they do make life that much sweeter.

Yesterday I ate a delicious carrot cake chockfull of walnuts. Not the most salubrious thing to have at 2pm, but it did hit the spot like nothing else. Typically a big green apple does it, but yesterday, that fine Tuesday, the cake was a brio in my mouth. If you’ve been following me for a while, you’d know just how much I resonate with the idea of moderation, so necessary in this age of health and nutrition information advertised to propagandic effect. Cake and coffee by myself, mindful and beautiful. Life is about health, and also about letting go. A pure, one-dimensional sweet this cake was, but what was missing was the hint of tart from the cream cheese component (if only vegan cream cheese wasn’t so pricey, right?) in the icing. Tart, the cousin of sweet, is sometimes necessary to balance whatever saccharine loveliness a baked good or breakfast item has to offer.

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Tart, this pinch of sour, to round off the sweet. Tart, like this rhubarb phyllo galette. Thank you Aldi for 50p on-sale fresh, seasonal rhubarb! This is a twist on a recipe recently written up by Linda Lomelino, one of my favourite baking and dessert bloggers. With plenty of phyllo pastry left over in my freezer, I thought it would be interesting to see what would become of it. Phyllo pastry may be delicate, but it’s also incredibly versatile, and should not be reserved just for baklava and other Middle Eastern desserts. Here is what happens: You layer half-sheets of phyllo pastry on top of each other, each layer brushed with a delicate layer of olive oil to help them stick together, whilst allowing the galette edges crisp up nicely in the oven (without burning). Broken pastry? No big deal. A galette is meant to be rustic, and tears and breaks here and there will only enhance, not detract, from this.

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Notes:

  • For whole, unscathed sheets of phyllo pastry, leave the frozen pastry in the fridge overnight, so do that the night before baking, or at least a couple of hours before. Microwaving the phyllo pastry to heat it up in a rush might leave some parts too delicate and others frozen stiff. That being said, you may still try microwaving the pastry (cover removed but still in its plastic wrap) for 30 seconds at a time, on medium power. Not the highest!
  • Cutting up the rhubarb into batons of equal length may leave you with little pieces of rhubarb. Don’t discard these, you could try fit a few cut-up pieces into nooks and crannies in the galette. Any remaining pieces can be eaten there and then.
  • The seeds and sugar sprinkled on top of the galette before baking is optional but highly recommended. The crunch gives the galette more textural fun.
  • It’s important to watch the galette carefully as it bakes– it’s done once the pastry is pale brown and edges are crisp. Baking time may vary depending on the brand of phyllo pastry you use, or strength of the oven.

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Rhubarb Phyllo Galette (adapted from Linda Lomelino’s recipe for a rhubarb almond galette– makes one 6-inch galette)

Ingredients

200g rhubarb (about 4 large stalks), washed and leaves/ other possible dirty bits and bobs cut off

juice and zest of half a lemon

1 tsp cornstarch

1 tbsp sugar (coconut or brown)

9 half-sheets of phyllo pastry, thawed (from frozen) in the fridge overnight

60ml vegetable oil or melted butter (use vegan butter or margarine if you are vegan)

2 tbsp granulated or turbinado sugar

*optional: sprinkle of mixed seeds (I used a very random mix of sunflower and pumpkin seeds, and some homemade buckwheat granola)

Directions 

Preheat your oven to 180C (350F). After weighing out the rhubarb, cut each stalk in half lengthways, then cut into batons, each 4cm in length. Put the rhubarb batons in a bowl, add the lemon juice and zest, cornstarch and sugar, and mix well with a spoon, until the batons are all coated in the lemony-sugar mix.

On your work surface, place one half-sheet of phyllo pastry down. Brush this with a thin layer of oil or melted vegan butter, then place a second layer on top. Repeat, until you have three layers on top. Rotate this thin stack 90 degrees, then do the same with the next three half-sheets, not forgetting to brush each layer with  oil each time. Rotate 90 degrees again until you are at the same orientation as you were in the beginning with the first three sheets, and then layer on the last three half-sheets so that all 9 half-sheets are used up at this point. You should get what looks like a thick cross shape, with 8 corners

Fold each of the 8 corners down, so that you have an octagon shape. Take your rhubarb batons and place them in whatever pretty pattern you wish, in the centre of the octagon. I did a series of horizontal and vertical batons, but you could also just heap the stuff in the middle. Then fold over, somewhat in a rough and random manner, the perimeter of phyllo pastry, over the border of rhubarb to get the shape of a galette. Brush the pastry with more butter/olive oil, sprinkle on the 2 tablespoons of sugar, and the optional sprinkle of mixed seeds. Bake in the preheated oven for 13 minutes. Watch the galette carefully– it’s done once the pastry is a pale brown.

Leave the galette to cool a while on the counter, before slicing and serving with coconut yoghurt or a refreshing scoop of vanilla bean ice cream.

The Best Chewy Snickerdoodles

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I have made these cookies at least 3 times, all within the same week I realised these cannot be anything less than the best vegan snickerdoodles EVER. Really, I was so excited. Just sitting there, spatula in hand, the other covered in a greasy mix of cinnamon, butter and sugar. How could this be? These must be one of the best things ever to savour (in moderation, of course). Preceding the most wonderful vacation I’ve had in a while (Belgium, Germany and Austria, woot!) were these cookies. Just these, nothing more and nothing less, and nothing more was needed, to be very honest. Now I’m babbling, but clearly you can tell how excited I am about these. I considered sharing the recipe for these on a whim on Instagram, but realised they’re too special not to have a reserved spot in the archives.

The word ‘best’ of course elevates everyone’s expectations, and I promise these won’t let you down. All my friends who tried it said various things:

‘Better than Ben’s (with reference to the popular Ben’s Cookies here in London)?!’,

‘Oh my God I can’t stop’

‘Holy s***.’

But enough with the all bark and no bite. I’ll rat this one out, you deserve at least that. These are by far the most chewy, delicious, cinnamony snickerdoodles I have ever had. Loving the cracks and crags of these, which you can enjoy below, alongside some shots of the trip I just came back from, where every day ended with a full belly and fuller heart.

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Munich’s harsh light that fine day
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Ghent, Belgium: That time someone actually cooked breakfast for me: Hot sautéed cinnamon apples on a bed of warm porridge. Mmmmm.
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Schladming, Austria: Where we dined on a dinner of fresh air, a view of the mountains, crisp white wine and a sweet potato eggplant curry

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Stiff and chewy all the way through. Rolling them in my ratio of cinnamon and sugar will yield incredibly chewy outer edges and a perfectly sweet bite each time. Cinnamon goes way back, and this love affair with this spice has no end. Cinnamon is able to prevent cognitive brain decline, whilst boasting many antioxidant and anti-inflammatory properties. Petri dish experiments, as reductionist as they sound, still have shown some potential anti-cancer properties. How cool is that?

Another day, another one-bowl wonder. It’s a simple matter of creaming together vegan butter and sugar, before adding the dry ingredients and mixing everything until you get a relatively dry mixture. But texture should not fool you– this recipe will yield the most chewy cookies after baking, as the butter melts and moistens everything. It is a true dream, I say.

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Vegan snickerdoodles (makes around 12 medium cookies)

Ingredients

330g plain flour, or use half whole-wheat if desired (I have not tried the latter, but I guess this would yield a sturdier, more earthy-tasting cookie)

1/2 tsp each of baking powder and baking soda

pinch of salt

1 flax egg– mix 1 tbsp ground flaxseed with 2 tbsp water

1 tsp vanilla extract

150g vegan butter or margarine

130g (around 3/4 cup) of white sugar

120g (around a packed 3/4 cup) of light brown sugar.

mixture to roll cookies in: 30g white sugar mixed with 1 tbsp ground cinnamon (you may realise you do not need all of it when rolling your cookie dough in this mixture)

Directions

Preheat the oven to 180C and line 2 baking trays with parchment paper.

Mix the ground flaxseed and water in a small bowl and set aside to gel up. Cream together the butter and sugar using a fork or electric whisk. I simply use a fork and spatula to cream it to save on some washing! Mix the butter and sugar until you get a smooth, fluffy consistency. Add the flax egg and vanilla extract and mix until incorporated.

Next, add the flour, salt, baking powder and baking soda. Mix everything by hand or with an electric whisk. The mixture will be quite dry and crumbly (don’t worry, they won’t turn out like this). Roll the mixture into 2-inch balls, then roll in the cinnamon-sugar mixture. Place the balls at least 1 inch apart as they will spread a little.

Bake them in the oven for 18 minutes. Once baked, take the cookies out and use the bottom of a glass to lightly tap on the tops of the cookies to flatten them just a little. This evens out the conduction of heat and makes the cookies incredibly chewy and less raw in the centre. The cookies will look slightly pale and perhaps a little raw once out of the oven, but leave them to cool on your counter and they will stiffen and cook a little more. Resist if you can (I can’t). Enjoy on their own. These last quite a few days in an airtight container.