Photographing in daylight hours means young children want to use the pristine white reflector panel as a pretend lake/ice rink or other surface to wipe their mucky paws on. They might want try and eat the food, take a swipe at it perhaps. Or they imagine you want them in the photoshoot. So I sometimes use my mobile to get a shot at lightning speed. I was trying out a Sony Experia rather than my usual trusty iPhone for when it is one of those days that getting the camera would take just that little bit too long. What a mistake. The pictures here are so awful I am not entirely happy blogging them but the recipe was so nice and the biscuits so tasty that I have to share and they are mostly all gone. It is something I have made a couple of times and based on a Dan Lepard recipe , the cookies are gluten free, chewy chocolate cookies that store well for several days in an airtight container. I have adapted Dan’s recipe, using figs instead of dates and using a food processor to speed up the making of them. I also added some powdered ginger as well as the cinnamon for an extra spice hit. These will be equally good with a glass of milk or dunked in your cup of tea (if you like that kind of thing..).
- 100g chopped figs
- 50 ml water
- 125g walnuts
- 100g unsalted butter, softened
- 250g Soft Brown or Muscovado sugar
- 25g cocoa
- 2 tsp vanilla extract or 1 tsp vanilla powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 250g cornflour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Put the figs in a bowl and soak with 50ml boiling water for 10 minutes
- Put the walnuts in a food processor. Grind them till they are coarse but not fully ground. You want a bit of a nutty bite. Tip them into a second bowl.
- Put the butter and sugar along with the figs into the processor and process till it is creamy and the figs are pulped.
- Spoon the mixture into a large mixing bowl
- Fold in the cocoa, vanilla, cinnamon, nuts and ginger and once this is combined fold in the cornflour, baking powder and bicarbonate of soda
- Preheat oven to 170DegC (150Deg C Fan Oven)
- Take tablespoonful sized portions of cookie dough, roll them into a ball and gently flatten them onto a greased baking sheet putting each one about 3 to 5 centimetres apart. They don't spread too much.
- Bake for 15 minutes
- Allow to cool for 5 minutes then remove with a spatula onto a wire rack.
I am adding this to this months Walnut themed One Ingredient Linky that I co – host with Laura. This month over at her blog
To Jacqueline’s Bookmarked recipes at Tinned Tomatoes since it is based on a favourite Dan Lepard Recipe of mine
NB the Experia phone is my own – no freebie was provided and it will not be taking pictures for this blog again! Perhaps I did something wrong as I have heard good things of the camera on the experia. Besides, having 2 young hungry kids on the scout as I try to photograph chocolate cookies was never going to be calm or successful.
Do you have any tips for getting good shots fast? I try to get the photo prepped and styled before adding the food in at the last minute but any other tipes most welcome.