So we finished the previous batch of freezer cookies. So it’s time to re-stock our supplies in case of zombie apocalypses… or hangovers that require cookies for breakfast!

For this batch we’re basically using up various leftover dried fruit, chocolate bits, nuts, etc, that we’ve got lying around. Yeah… we’re the sort of people who have store cupboard dried fruit, nuts and chocolate these days!

The extras were:

• Half a pack of those weird red chocolate buttons we tried using up previously (we still have a packet left!)
• The end of a packet of currants
• The end of a packet of sultanas
• The end of a packet of blanched almonds
• 4 pieces of stem ginger in syrup
• Handful of mixed peel (still loads of this left)

About 100g of desiccated coconut (not actually a leftover, but we loved the coconut taste from the last batch)

The basic cookie recipe is once again from ATK Baking, but we dropped a couple of ounces of sugar so we could add the 50ml of syrup from the stem ginger:

• 7.5oz plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 225g unsalted butter
• 6oz light brown muscavado sugar
• 6oz golden caster sugar
• 2 medium eggs
• 9oz porridge oats

It all started with collecting the various leftovers we were going to use, starting with the weird red button things.

Which after much difficulty with them jumping out of the mortar… got crushed into bits.

Then all the other leftovers got added in, flour was weighted and mixed into the nutmeg and salt, sugars were weighed, ginger syrup was measured, butter was weighed… all mise en place :)

As the butter and sugar was being creamed… Soph reminded me I’d forgotten the oats and coconut!
After creaming the egg/syrup mix was beaten in, then on slow the flour then oats/coconut then leftovers were added, giving the old mixer a good stress test!

Then we used a mashed potato scoop to measure out cookies that we froze on the tray before bagging up (to save space).

If, hypothetically, we’d been greedy and baked some for 23 minutes at 160c fan this evening, they might have looked like this.

And, hypothetically, they’d have had a lovely warm ginger taste, nice coconut flavour, crisp outside and gooey centre. But of course we’ll have to wait and see, because of course we’d never be that greedy, would we?