The Ever-Evolving Cookie.

Darwinism eat your heart out.

Due to various external variants including travel, moulding apricots and forgetfulness, the old faithful has undergone drastic changes which are, in my opinion, for the better.

Gone are the days of the moisture-stealing ‘biscuit’ (mainly due to my failed recollection of quantities), gone are the days of the simple choc-chip. Now, my friends, now is the dawn of a new cookie era – the moist, fragrant, baked good that is so versitile one could call it a cookie, a biscuit or even a bread. This recipe has grown as I have and will continue to diversify and improve as my experiences (and budget) do likewise.

’27’ Cookie

In hommage to my first full month in Paris, to finding a kind soul who doesn’t mind a  ‘lodger’ (squatter), to mouldy apricots,  free afternoons, older men and the art of turning 27.


140g Buckwheat flour (la farine de sarrasain)

60g White Rice flour (la farine de riz blanc)

60g olive oil (l’huile d’olive)

60g cane sugar (sucre roux de canne)

(40g for the syrup. Oh yes. A syrup. Paris makes one crrazy.)

2 eggs (oeufs)

1 teaspoon baking powder (Levure)

3  apricots (des abricots)

(ripe, moulding not totally neccessary)

6 small plums

half large bar of the darkest chocolate you can find.

Method (yeh, right)

Proceed as before:

1. Measure and put olive oil, sugar and eggs in a bowl.

2. Mix with electric mixer/handheld mixer/two forks if you have exceptional arm muscles for 7 mins/10 mins/ever and ever until a frothy, creamy mixer is reached.

3. Measure the flours and baking powder and fold (flop) the dry ingrediants into the wet mixture.

4. Stir with spoon until fully incorporated.

And now one gets fancy:

1. Peel the plums and cut the apricots in quarters.

2. In a saucepan, put half a cup of water and 40g of sugar and bring to boil, stirring constantly.

3. When it becomes a golden brown, add the plums only and another half cup of water so that the plums are half-covered in water. Cover the saucepan with a lid so that the steam is kept in.  Cook for 5-10 mins/until the plums are soft.


4. Once the plums are mushy, remove saucepan from heat.

5. Remove the pips of the plums with a knife or by hand (I know you washed them).

6. Add the quartered apricots and pieces of plum to the cookie mixture.

7. Chop the dark chocolate into small pieces and add.

8. OOH ALSO. Add the plum syrup (the water left in the pot) to the mixture. If this makes it become to runny do not be scared to add more rice flour.

Rice flour is quite bland in taste so it acts as a good binder without altering the flavour. Now you know. Buckwheat, on the other hand, has an almost bitter taste in excess.

Some cooking listening (it’s in the name) :

You are now ready to cook. Travelling has taught me that you can’t trust any oven except the one you live with longterm. The oven in apartment 65-71 looks like a microwave, has to be turned on with a knife and turns the whole kitchen into a furnace. In this radioactive device the cookies take 15 minutes at 180 degrees celcius.

Because of the buckwheat and because they are cheeky little beggars, these cookies are already brown so the only way of seeing if they are cooked is to have a wee nibble. For soft and springy, 15 mins,  for very crunchy, 30 mins.

Still no wheat, no dairy, no nuts in this joyous recipe.

This might half to become a ‘What Next’ cookie blog. It seems to be the only thing I ever cook.