Cookie Recipe Disaster

All the recipes in our Spanish Recipe book are tested by Gayle Macdonald, and she learned the hard way not to get distracted by toddlers, particularly when the Pine Nut Crunches are in the oven. This is little Nico, with the result…


Oh, and the reason why Nico is looking bald is because he found the hair-clippers and decided to use them on himself. His Mum, Gayle, had no choice but to finish the job…

The Pine Nut Crunch recipe can be found in our Mouth-Watering Spanish Recipes ebook, and below:

Pine Nut Crunchies

Gorgeous with hot chocolate or coffee, even the burnt ones!

100g (3½ oz) pine nuts
250g (8¾ oz) plain flour
250g (8¾ oz) sugar
3 eggs
¼ teaspoon cinnamon
Icing sugar

1) Pre-heat the oven to 180C/350F/Gas Mark 4.
2) Toast the pine nuts in the oven in a dry frying pan. Roughly chop and set them aside.
3) Place the sugar and eggs in a saucepan, and beat until smooth and thick.
4) Gently heat the saucepan (continuously whisking) until the sugar has dissolved.
5) Remove from the heat and add the pine nuts and the flour, a little at a time, but continue whisking. Ensure that all the ingredients are worked in and the mixture is nice and thick.
6) Grease a flat oven tin (or two).
7) With a spoon, drop small amounts of the mixture onto the tin. They should be evenly spaced (about 50 small biscuits). Dust with icing sugar.
8) Bake in the oven for 15 minutes.
9) Remove and allow to cool.
10) Dust again with icing sugar, and a little cinnamon.