Sunday, August 2, 2009

Fresh blackberries

Today's featured home-grown food was blackberries. DS's been picking them every morning for breakfast but today we each had a bowl of berries with some top cream and a couple of honey wafers for dessert with our lunch. The honey wafers are similar to a sugar cookie or thin shortbread. They only take 4 ingredients and are good keepers -- if you can keep them hidden, that is.

I kept the rest of the meal simple, too. DH grilled our garden-fresh squash (green and yellow zucchini), onions and potatoes over the gas grill. Prior to grilling I par-boiled the potatoes and drizzled a little olive oil and soy sauce over the squash and onions. Also made a tomato and mozzarella salad using our yellow pear tomatoes and Genovese basil plus cheese I'd picked up Saturday at the farmer's market. When the grilled veg was ready I sprinkled chopped chives over the potatoes and passed butter, as desired, at the table.

Honey Wafers

1/2 cup butter
1/2 cup honey
2 cups all-purpose flour (I use fresh-ground soft wheat)
1 teaspoon baking soda

Cream together butter and honey, warming them carefully for a minute or two, if desired, for easier blending. Combine dry ingredients and add to (cooled) creamed mixture.

Chill dough 1 hour or until firm enough to roll easily. Roll out 1/8" to 1/4"-thick on lightly floured surface. Cut with floured cookie or biscuit cutter. Can also be chilled in log shape and then sliced 1/8" to 1/4" and baked as needed.

Bake on greased cookie sheet in 350°F. for 8-10 minutes if 1/8"-thick or 12-15 minutes for 1/4"-thick cookies.

I usually prefer a mild honey in these but orange-flower honey with bits of orange zest added is a wonderful variation. Try adding 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground cloves and allspice to make a spice-scented version.

Yield: 36 2" cookies


A Brush with Color said...

Well, hot damn, Carolyn--you're blogging! I'll be back. Recipes, even. Yum!! This is beautiful!

Juli said...

The Honey Wafers sound great, I'll be trying them soon :)

Carolyn said...

Give them a try -- I've been keeping a roll of dough in the fridge lately to slice off a few to bake every few days. My oven's regulator went out (third time in as many years...) and I'm relying on the toaster oven. Usually baking cookies in it is a pain as I can only fit 6-8 on a pan but having the dough ready in the fridge makes it a breeze. Plus, they don't all disappear in a day -- only the ones I've baked at the time.