For most kids, Easter usually means school holidays, trips to the Royal Easter Show, swapping chocolate eggs with friends, and eating countless hot cross buns. I was certainly one of those kids, but these days I like to bake my own hot cross buns.

So far, I haven’t managed to do that this year. Not from lack of wanting to, mind you. I’ve just been a little busy with this and that. So a few days ago while I was making some chocolate cookie dough, it occured to me that I could rectify my hot cross bun-less situation.

The dough ended up being made into these caramel and chestnut cookies, but I also saved some dough scraps which I then added some raisins to, rolled out again and cut as rounds. Once baked, I piped crosses over the top of each cookie, using royal icing, and sandwiched them between vanilla ice-cream flavoured with lots of nutmeg, allspice and cinnamon (since I like my hot cross buns spicy).

I’m quoting the recipe for the basic chocolate cookie dough below, because it’s a handy one to have. As Fran Bigelow says in her cookbook, it is a very versatile dough which you can use not just for cookies, but also as a tart shell. I can imagine them being used to sandwich some salty caramel ganache, or mint flavoured buttercream or even fashioned into homemade Oreos somehow. In the meantime, I’m happy to have some Easter fare to enjoy.

Hot-Cross-Bun-Ice-Cream-Cookie-Sandwiches? Takes ten minutes to pronounce, I know, but only two seconds to scoff down.

Chocolate wafers :
(makes 24 cookies; recipe from Pure Chocolate by Fran Bigelow)

170g unsalted butter, at room temperature
1 cup sugar
2/3 cup dark Dutch-processed cocoa powder, sifted
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cups flour

In a mixer with a paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 4 minutes.

Add the cocoa powder and mix on low speed until well combined. Scrape down the sides of the mixing bowl.

Add the egg and vanilla and blend thoroughly, scraping down the sides of the mixing bowl. Add the flour. Mix on low speed until the dough begins to hold together. Wrap the dough in plastic wrap and chill until firm, about 4 hours or overnight.

To bake, position an oven rack in the middle of the oven and preheat the oven to 162’C. Line a cookie sheet or two with parchment paper of Silpats.

Working quickly, on a lightly floured surface roll half the dough into a 12 x 12 inch square, about 1/8 inch thick. Using a 3 1/4 inch round cookie cutter, cut out about 12 cookies. With a metal spatula, transfer to a lined cookie sheet. Pierce each cookie with the tines of a fork several times. Bake for 8 to 10 minutes, until slightly dull on top. [Note : Mine were a little thicker and took slightly longer to bake] Transfer to racks to cool. They will crisp as they cool.

Repeat with the remaining dough, gathering the scraps together and gently kneading into a second batch. Store in an airtight container as long as 1 week.

Come down from the mountain, you have been gone too long
The spring is upon us, follow my only song
Settle down with me by the fire of my yearning
You should come back home, back on your own now

The world is alive now, in and outside our home
You run through the forest, settle before the sun
Darling, I can barely remember you beside me
You should come back home, back on your own now

–Ragged Wood, Fleet Foxes

He’s away, and now I’m in the doldrums.

While he’s in Tokyo, Seoul and Beijing, I read books distractedly, get a haircut^*, put Fleet Foxes on repeat, have dinner with friends. It feels like a weekend spent in an alien vessel. At night as I lie in bed, his pillow silently bares its grey and white teeth, daring me to venture closer. I stick to the far end of my corner. If this were a boat, the balance would have long tipped me into the water. The deep water of sleep. But sleep is light, and the telephone is sulking. The MythTV box is sullen; it won’t play what I want to watch. At this, I flee into the kitchen, and devise a dessert for 2 to beckon him home with.

I’ve always wanted to make an ice-cream sphere, and this one was going to be Cherry Ripe inspired, but cherries aren’t in season yet, so when they are, I might have to revisit that idea.

But for now I don’t want to wait, so this one is vanilla and elderflower flavoured, with a heart of raspberry sorbet. Raspberry and elderflower sauces stroke the plate. Edible flowers from my balcony complete the picture, reminding me that it really is Spring.

So now I wait, and count down the days until he finally returns and we can share this.

(^* My hairdresser told me he used to call a souffle, “soffle”, to which I replied that I wished he hadn’t told that to me just as he had the scissors right up against the side of my face, because I had to do everything I could to stop from laughing. Funny, tall, dark, handsome and SINGLE, ladies! Anyway, I love the new cut. I feel like Anna Wintour, minus the glamorous wardrobe and extra large sunglasses. I took a picture to show B, which I have also included on my About page. Unfortunately, you can’t actually see the hair because I’ve cropped the picture for the sake of anonymity.)