A Model for Insanity, plus Almond and Molasses Moonrocks

It’s been…

A week of sunshine,
a week of rain,
a week of gale force winds,
a week of unpredictable weather.

A week of shopping,
a week of presents,
a week of chaos.

A week of piling workloads,
a week of never-ending phone calls,
a week of insanity.

A weekend of seeing old friends,
a weekend of making new friends,
a weekend of endless chatter,
a weekend of laughter,
a weekend of fun.

A weekend for a wedding,
a weekend for a birthday,
a weekend for celebration,
a weekend for friends,
a weekend for putting your dancing shoes on.

A week of bliss,
a week of food,
and a week of wine.

This week…

A week of sleep.

I’m exhausted.

Almond and Molasses Moonrocks
(makes 15 cookie sandwiches)
adapted from this book

¼ cup unsalted butter
1/3 cup caster sugar
2 tablespoons molasses
1/3 cup plain all-purpose flour
1 cup almond meal
1 tsp vanilla extract
¼ tsp almond extract

VANILLA BUTTERCREAM FILLING

¼ cup unsalted butter diced
½ cup unrefined icing sugar
1 tsp vanilla extract
1½ tsp milk

Preheat oven to 180°C. Prepare a baking with parchment paper or non-stick liner.
In a medium saucepan, melt the butter sugar and molasses over low heat, stirring constantly until the butter melts and sugar dissolves.
Increase heat to medium-high and bring to the boil, stirring occasionally. The mixture should be smooth and glossy.
Remove saucepan from heat and sift in the flour and stir.
Add the almonds, vanilla and almond extracts and stir to incorporate. The batter will thicken.
Drop 2 teaspoon mounds of batter 5cm apart onto baking sheet.
Bake the cookies for 11 minutes, until they have browned all over. The cookies will not spread too much.
Remove cookies from oven and cool for 5minutes and transfer to a wire rack to cool further.

MAKE THE FILLING

Combine butter, sugar and vanilla extract in a small bowl.
Add the milk, half a teaspoon at a time. Add more milk if required.
Mix until buttercream becomes smooth.