Threats come in many forms. Vulnerabilities are everywhere. And I've found a new one.
Imagine you're standing in a kitchen. In front of you are a number of ingredients, a bowl, a mixer and an oven.
Set the oven to 180C. It's a good temperature. I do most oven things at 180C.
Take 125g of butter. Margarine works too, especially if you've got a plant-based diet, or if you've got issues with dairy products.
Cream the butter with 3/4 cup of sugar. This doesn't mean actually using cream - it means mixing the butter and sugar until they're blended and smooth.
Add 2 eggs. Again, if you've got an egg allergy or a plant-based diet, an egg replacement will work.
Then mix in 1/2 cup of raspberries. Yes, using that mixer. It will cut up the raspberries, but that's okay. It's part of the process.
Then add in 2 1/2 cups of self-raising flour. Mix it all together into a pink, sticky paste.
Now take small bits of that paste and shape them into discs, roughly 4cm across, no more than a centimetre thick. It's easier to do this if you've got some loose flour on your hands, maybe adding a little bit of that loose flour onto the mix itself. This is so the mix doesn't stick to your fingers. Each disc you pat out should be placed onto a baking tray. Spread them out so there's room for the mix to expand.
Then put the loaded up baking tray into that hot oven. Leave it there for 12 minutes if your oven is fan-forced, up to 15 minutes if it's not. After the time is up, you'll have cookies. Raspberry cookies. When I made them, I ended up with 37 cookies, although I admit that the last couple were undersized.
I'm vulnerable to them. They're a threat to my waistline. Delicious. Now that you've imagined all that, you can implement the same process to create your own.
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