They say that behind every great man there is a great woman. I also believe that behind every fun adult there’s a child lurking behind. I don’t mean literally, but having a connection with the child within certainly opens up the world to fun. I do worry that sometimes I will be the 50 years old still dressing like I’m much younger – I believe the phrase is “mutton dressed as lamb” (and I am aware that I may barely getting away with it now ).
I first saw these cookies on the lovely Bubble and Sweet blog (and aren’t those photos in the forest gorgeous?). She of course made them for her daughters and they were the kind of thing I instantly wanted to recreate. But for myself. I don’t have the excuse that I have children to cook for to make this (and somehow I know if I did, this blog would be completely taken over with whimsical child friendly treats).
I find that adults usually let their inner child come out when they’re talking about their favourite topics or hobbies. Gone are the chic, cool exteriors and the distant chit chat. When you hone in on someone’s passion their eyes light up with genuine enthusiasm and the way they talk about it and describe it could be akin to a child recalling tasting their favourite ice cream. That’s when I really think that I see the real person underneath the veneer of adulthood and carefully orchestrated exterior.
Of course it’s good to act like an adult at times. The times for these are client meetings and when you are working. But when you’re home, I let my inner child roam free. I sleep when I want, I eat chicken noodle soup and cupcakes and bake cookies like this. And then reality intrudes and I put on my adult cap and clean up after the mess that I’ve made. It’s the best of both worlds really.
So tell me Dear Reader, what subject or topic releases your inner child?
Makes about 20 cookies depending on how large your cutter is
- 85 g/3ozs butter, softened
- 140g/5ozs white caster superfine sugar
- 1 egg
- 1 teaspoon vanilla
- 180g/6ozs all-purpose flour
- 1 packet of pop sticks
- 100grams/3.5ozs chocolate
- Ready to roll fondant
- Round cookie cutter
- A little water
Buyer’s tip: Popsicle sticks can be bought on ebay and at specialty cooking stores or craft stores. Ready to roll fondant can be found at supermarkets under the brand Orchard and is called “White Icing”).
1. Make cookies. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface . Roll the dough quite thick as you’ll need to stick the popsicle sticks in them. Cut into a circle with a round cookie cutter. Place cookies 1 inch apart on ungreased parchment lined baking tray. Gently insert the popsicle sticks into the side of the circles-it’s ok to bake the paper ones. Bake for 5 to 8 minutes in a preheated oven. Cool completely.
3. Decide which colour combinations you want to do for your cookie swirls. Pinch off a small balls of the fondant and roll them into long, narrow logs. Twist and intertwine them loosely around each other. You may need a tiny bit of water to affix the ropes of fondant together. Adhere it to the cookie by brushing a little water on the fondant and press the fondant gently against the cookie.
4. Melt chocolate in a double boiler or microwave and using a palette knife, spread the back of the cookies with the chocolate. This will help anchor the stick in place as it can be quite heavy with the fondant. Allow to set completely. Eat with abandon!
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