I had to force myself to eat no more than one of these sourdough granola cookies at a time. They are so good and thankfully they keep well which means I could eat one a day for a week.
I have a few swear words in my vocabulary that are not expletives. They are plumber, electrician and builder. We have had two plumbers working at our house. The first was when the cottage was built and he did a shocking job. Pipe joins were made in stupid places and my kitchen cupboard was burnt where they soldered on a fitting. Because of this, when it came to building the house, the builders did the laying of the pipes and the basic sanitary ware installation. Dave did the rest of the plumbing, including the installation of all our geysers. Between the builder, Dave, a friend and myself, we put up the solar system to heat the water. When the cottage geyser burst a few years ago the plumber who came to change it pointed out the bad work done where the pipes for the geyser came into the house.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Granola Cookies ♥ #LavenderAndLime Click To Tweet
He offered to sort it out, and the changes he made were no better. The electrician who did the work on the cottage did not excel in his job either. The earth leakage is an issue and the entire place will need rewiring when we renovate. That is a plan for the future to create a self contained flatlet. We engaged the services of a different electrician for the house but he was fired when he failed to do as Dave asked. The armour coated wire that brings electricity into the house was not buried deep enough, or covered with cement. That meant Dave and I completed the wiring and the other mistakes we found were numerous. Our builder needs to be guided to ensure he does the work to our very high standards. And for the most part, he listens, but not always.
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Sourdough Granola Cookies
- 58 g softened butter
- 153 g fructose
- 1 egg
- 80 mls canola oil
- 50 g sourdough starter *
- 7.5 mls milk
- 2.5 mls vanilla extract
- 170 g flour
- 100 g bread flour
- 50 g almond flour
- 3.75 mls fine salt
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 70 g granola
- Place the butter and fructose into a stand mixer bowl and cream until fluffy
- Add the egg and beat well
- Add the oil, starter, milk and vanilla and beat until combined
- Place the flours, salt, baking powder and bicarbonate of soda into a mixing bowl
- Whisk to combine then add to the stand mixer bowl while beating, a tablespoon at a time, until completely combined
- Fold in the granola and place the bowl into the fridge for an hour
- Preheat your oven to 180° Celsius
- Weigh out 30g pieces of the dough and roll into balls
- Place them onto a lined baking sheet, leaving spaces to allow for spreading **
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool for 15 minutes
- Transfer to a wire rack and cool completely
- Store in an airtight container
** I made 12 at a time as I have a small baking sheet and baked them in separate batches. The dough can be made ahead and left in the fridge for a few days until needed.
Inspiration published on Lavender and Lime February 5:
Have you had bad experiences with an electrician, plumber or builder?
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