These are for the cool girl on the metro

Saturday night, one pair of very high heels, and one "tutu" style skirt and James and I headed to 145th St station in Harlem. Granted, I was feeling a little self conscious, we were on our way to a 1980's party and Cyndi Lauper had been my inspiration for the skirt. I did once get on a train in Madrid, dressed up as a butterfly, by myself, wings and all - mind I had imbibed a decent amount of courage before I left the apartment that night.

We get on the train and the doors hadn't even closed when this young woman, say early twenties, jumps up and offers me her seat. I immediately thought, "oh my god, do I look old or worse, this skirt doesn't make me look pregnant does it?" I'm still digesting the sting I feel when I am in France and am now referred to as Madam instead of Mademoiselle. So naturally, I politely refused. She insisted, then said, "c'mon, I've walked in shoes like that before, sit down."

What a girl! So kind, so cool and oh so right - my poor little feet looked like they'd been assaulted by the end of the night. These cookies (biscuits) don't have anything to do with that experience. They're easy, simple and comforting - they are in fact the exact opposite of taking on Manhattan in heels. Except, if I knew where that cool girl lived, I'd give her these.

This recipe is taken from my maternal grandmother, my Nana, handwritten recipe book. You know the one, where people would write who gave them the recipe beside the title, in long hand.

Peanut Chocolate Cookies
41/2 oz (125g) unsalted butter at room temperature
31/2 oz (100g) soft brown sugar
1 egg
5 oz (130g) self raising flour
good pinch of salt
2 teaspoons cocoa powder
8 oz (250g) skinless peanuts, chopped roughly

Preheat the oven to 350 F/180C/Gas mark 4.

Put the butter and sugar in a bowl and cream. Add the egg and beat well so that mixture is well combined. Sift the flour, salt and cocoa into the butter and sugar and add peanuts. Stir everything together and make sure the peanuts are evenly distributed.

Take a sheet of plastic wrap (clingfilm) and put the mix into the centre. Roll it up so that it looks like a sausage, tightly twist both ends. Put this in the refrigerator until it is firm, about twenty or so minutes.



When firm, unwrap the plastic (clingfilm) and cut into thin discs and evenly space on a baking sheet (tray). Bake for about 12-15 minutes, making sure that the peanuts do not catch.

The cookies (biscuits) are done when golden. Cool on a wire rack.