The other day I made ginger nuts with the children. This is a very easy and, hitherto, failsafe recipe.
Because our kitchen is somewhat smaller than your kitchen table, I brought the bowls and ingredients into the other room and sat the children around the table to weigh them out. I left Daniel creaming in the butter while I went into the kitchen to get the golden syrup.
The texture was a bit odd when I added the golden syrup but I chucked the biscuits into the oven happily enough. That evening when my brother came around, I offered him one, “Are they undercooked or something?” he asked. I tried one myself, they were utterly vile.
Close cross-questioning of the children revealed that Daniel had eaten the butter.
I just love that. Mine are much the same. I find it almost impossible to follow a recipe when I am constantly interrupted by “What can I do?” You should see how my first attempt at pate turned out the other day…..
Ewwwww….
One of my Brownies basically poured in the golden syrup when we made gingerbread men (the recipe called for 2 tablespoons). Fortunately I had another preparation method up my sleeve that didn’t involve rolling out, as the mixture was almost liquid. It tasted OK, if a bit sweet.
Lucy and trying to concentrate in the supermarket…the hideousness of ending up with a trolley containing only Nutella due to a moment’s inattention.
Katie, you sound like my sister who can always rescue these things from the jaws of disaster.