I’ve spent the last few days in coddled comfort. Wrapped in much needed space from the hectic world I don’t readily inhabit. It’s been a time of homemade blankets and cosy tea with friends. Mornings filled with their laughter, and afternoons with the slow, steady heartbeat of home. I’m truly lucky to be gifted these times, and I try not to ignore the blessing.
My head has been much slower to sink into this proffered comfort. I’ve struggled to find an ease with my writing. It’s the first time in a while I’ve felt the words constrict, and my old fear that I won’t be able to write again is peering over my shoulder – like a carrion crow waiting for the death knell of inspiration.
I often find my feet readily move forwards while my head trails far behind, struggling to keep up with changes that constantly swirl. But, after years of practise, my mind is a little quicker to catch up each time, and I’m looking forward to it to being gently stroked into purring ease once more.
I try to remain mindful of the consideration I need to continue to practise, especially this week. When my perfectionist rears up and insists on all the things I should be busy doing in order to have value, I try to gently and firmly remind myself that it was only a few days ago my emotional tank was completely empty, and that I cannot be wholly useful in the world until I’ve taken some time to refill.
It can be hard to steer my mind into right thinking, but I have developed some tools along the way, and continue to improve, thanks to finding the many breadcrumbs of wisdom from all the people who have trudged this path before me.
Biscuits are a food (a food group all on their own, surely?) I find entirely soothing to make, and the making reflects the way I would like to live my life. They’re generally uncomplicated ingredients found in my store-cupboard at any time. The measuring and mixing are both gentle and simple. I don’t need to think about them too much, I just need to follow where the recipe and my hands are, with an open and trusting mind, and the end result is usually fantastic.
Anzac biscuits are particularly satisfying to me. They have an oaty, caramelly flavour with a hint of coconut – almost light in texture, and are completely enjoyable eating. Perfect on their own, or with a cup of tea. This recipe makes about 24 biscuits, which is nearly enough…
- 1 cup rolled oats
- 3/4 cup desiccated coconut
- 1 cup plain flour
- 1 cup caster sugar
- 125g unsalted butter
- 1 tbl sp golden syrup
- 2 tbl sp boiling water
- 1 1/2 tsp bicarbonate of soda
Preheat the oven to 150˚C / 300˚F
Mix the oats, coconut, flour and sugar in a large bowl
Melt the butter and golden syrup over a gentle heat
Mix the water and bicarbonate of soda and stir into the melted butter and syrup
Pour the liquids into the mixed dry ingredients and mix well using either your hands or a wooden spoon
Roll walnut-sized balls of the mixture in your hands and place onto a greased baking tray
Bake for about 20 minutes, until golden
Cool on trays for a few minutes, remove and store in an airtight container when cool
Nibble or scarf in joyful succession…
The Imperfect Kitchen 