I did think for half a moment, I will admit, that the
after-effects of Disgrace wouldn’t involve much more than binge holiday-booking
and a mildly emotional farewell to avocado on toast and snuslessness and the occasional
life-wrecker text message gone m.i.a.; however, running out ofbook every half a week and forgetting, as one does, to
leave the house for just under fifty-eight hours in a row and a surplus of coffee in my
Lavazza tin and of exotic tea in my cupboard did eventually set off this little
alarm bell in my head, as well as this tiny voice going, what’s it going to be then, eh</em>; and as it turns out, what it’s
going to be for right now is a fair amount of waiting; for trips to happen, for
books and parcels and books inside parcels, for cat-ction shots to get developed, and for the
inspiration to face-the-outside-world-every-now-and-then-if-strictly-necessary
to come find me; so if you see any adventures around, please do send them my way: I’ve got cookies.

GOLDEN BERRY & COCOA NIB OAT COOKIES

110g (1/2 cup) margarine

50g (1/4 cup) unrefined sugar

50g (1/3 cup) soft brown sugar

125g (1/2 cup) pureed apple

1 teaspoon vanilla extract

60g (1/2 cup) wholemeal flour

60g (1/2 cup) plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

80g (1 cup) rolled oats

40g (1/4 cup) dried golden berries (a.k.a. Inca berries/cape
gooseberries/physalis)

30g (1/4 cup) cocoa nibs

Preheat the oven to 175°C (350°F) and line a baking tray
with parchment paper. Cream together margarine and sugars until light and
fluffy, then add pureed apple and vanilla extra and mix until well combined.
Fold in flours, bicarbonate of soda, cinnamon and salt, then add the oats and
mix well. Lastly fold in the golden berries and cocoa nibs. With the mixture
form golf-ball-sized balls (about 35g each) and slightly flatten onto the baking
tray. Bake for 10 minutes, until the cookies are golden brown. Leave the
cookies on the tray until completely cool.