I have been thinking a lot lately about the impact of over three months of lockdown, plus restrictions for so long before that with all these ‘unprecedented times’ (or are they just ‘precedented’ times now?) we have been experiencing.
Some changes have been big, and have taken a lot to adjust to. Others have been smaller and seem to have crept up on me with what feels like little warning. One major change I have noticed since this lockdown began in late June, is that coming up with new recipes has proved more of a challenge. A lot of my inspiration for recipes comes from going to the shops and seeing what is in season and stumbling across a new ingredient I just have to try. In store food shopping these days is few and far between, there is no browsing or looking, its just get in and out as quick as humanly possible.
Eating out can also prove to be a great inspiration for new recipes too, but that has been almost non-existent for some time now.
When coming up with new recipes for my blog, technically the possibilities are endless. But somehow that lack of structure means no new ideas come at all, especially when inspiration is few and far between. When I work with clients on recipes they will have their own requirements and ideas on what they want, so there are automatically boundaries around what a new recipe will be. These boundaries help narrow things down and I find it a easy to come up with new ideas.
The only source of food inspiration now comes from the few special home deliveries I have been able to get, which I spoke about in this recent post. These deliveries prove to be welcome in more ways than one, especially as they provide a tiny element of food inspiration and a window into what might be happening outside my own home.
This particular slice recipe was inspired by a cookie delivery I got from Butter Boy Bake. I have ordered twice from them now and have really enjoyed them and will definitely miss them if they cease delivering once lockdown ends.
The combination of cinnamon, white chocolate and biscoff spread forms the basis of Butter Boy’s ‘snickerdoodle’ cookie and the combination got me thinking about how I could made something similar, but even easier. Which then make me think of my Funfetti Cookie Slice and how that could be adapted to incorporating Butter Boy’s ‘snickerdoodle’ cookie flavours.
I am happy to report that these flavours work so well in a cookie slice and I can now rest easy that even if I never get a delivery from Butter Boy Bake again, or never actually get to visit their store in Manly, I will always be able to recreate at least one of their flavours myself.
I hope you enjoy making this cookie slice as well, it is a lot easier to make than many other baked goods even if you are low on time or motivation, is excellent to snack on and very tasty.
Biscoff and White Chocolate Cookie Slice
a.k.a Butter Boy Bake’s Snickerdoodle Cookie but in a Slice
Ingredients:
120g unsalted butter, melted
200g caster sugar
2 tbsp golden syrup
1 tsp vanilla extract
1 egg
290g self raising flour
2 tsp ground cinnamon
120g Biscoff Spread
120g white chocolate, roughly chopped
Method:
Preheat oven to 180 degrees Celsius and line a 30x20cm brownie or Lamington tin with baking paper.
In a large bowl whisk together the butter, sugar, golden syrup, vanilla and egg.
Then add the flour and cinnamon and mix to combine with a wooden spoon.
Tip the dough into the prepared tray, and spread it out, pushing it into the sides. Dollop the Biscoff spread over the dough and swirl/push in with a knife. Scatter the chopped white chocolate over the dough, pushing them in a little.
Bake for 15-20 minutes or until golden brown and cooked through.
Allow to cool completely in the tin. Then remove and cut into slices or chunks of your choice.
Serves 12-15.
