Salt & honey cookies
Friday afternoon, before Shabat starts, the house is clean, always smells like cooking, the sun is always shining but it's not too hot and you just feel like taking a snooze.
I try and imitate this feeling wherever I go. I tried it in Scotland, Ireland and Germany, the countries I lived in, but to no avail.
Take today for example. I cleaned the house, I cooked fava beans (which always remind me of Israel), it's raining outside and I don't have the urge to lie on the sofa. It just doesn't work.
You can only understand what I am talking about if you live or have been in Israel.
You know what I am talking about when I say that Friday morning is the day you go to the bakery and buy Rugelach, the day you buy the newspaper 'cause who has time to read it during the week. Then you sit in the afternoon, eating too many Rugelach and getting angry at the newspaper.
You lie on the sofa and try to guess according to the smell what your neighbor is cooking. It always smells good, often better than in your own home and you hope they'll drop some over 'cause they cooked too much.
People in Israel always cook too much, right?
I love it.
Then you eat too much in Shabat and decide that Monday you are going to be good again. This happens every single week, am I right?
Shabat leaves on Saturday evening and you feel like a kid who got abandoned by his parents. No matter how many people are around you, you often feel melancholic and alone.
I miss this feeling so much. I am sad to think that my kids will have no idea what I am talking about.
200g salted peanuts, chopped
Melt the butter and mix with the honey, salt and peanuts in a bowl.
Add the flour and mix well.
Lay a baking ring on a baking tray with a baking paper. Press the dough down evenly into the baking ring.
Bake for 20 minutes till the dough is stable and the rim starts to brown. Take out of the oven and leave 5 minutes to cool.
Remove the baking ring and with a sharp knife cut the dough circle like a pizza.
Loosen the cookies gently and leave to cool on a cooling rack.
*You can of course bake the dough in whatever shape you like. Always cut the shape of the cookies 5 minutes after baking.