My first venture back into baking…
I stopped baking when I got the diabetes diagnosis. It just wasn’t safe to expose myself to any quantities of tasty baked goods, as my willpower, initially at least, wasn’t up to the challenge. The Husband, a true saint, backed me up, and has willingly sacrificed his own access to the good stuff in order to support me in losing the excess weight and maintaining my blood sugar at safe levels.
Seven months down the line, I’m able to control myself! So it was time to do some seasonal baking for the benefit of the Chiconi Fam, who came for Christmas lunch. No need to impose my dietary restrictions on them… Everyone got a little carton with five bickies to take away afterwards. Tasty, but not a sweet overload.
The red velvet cupcakes with white frosting and sprinkles were fine, but nothing spectacular, so I’m not bothering with them. The bickies (cookies to my American/Canadian friends) are another story. I haven’t baked bickies/cookies much, aside from my default, 20-minute start-to-finish Peanut Butter Cookies. But I saw this recipe on the Emmy Made YouTube channel, and wanted to give it a try. Y’all should give it a go, it’s a winner.
You make a Master Dough, to which you subsequently add a variety of flavourings for different variants. It’s a smart, time-saving idea, and it works really well. I made her suggested variants except for one, and tried one additional option of my own.
The dough is delicious, versatile, well-behaved and forgiving. It’s not too sweet, and is yummy enough to eat raw, if you’re not concerned about raw egg (which I’m not). It cooks up quickly and responds well to both dry and oily additions.
Plus, Emmy is such a delightful, funny and inspiring presenter, and makes me laugh out loud at least once every time I watch her, whether she’s testing a recipe or trying some weird food. Worth a visit, people!
And in case you’re wondering? No, I didn’t have any bickies! 😇