A cup of tea, a decent biscuit and a sit down.

In case I haven't mentioned it before it is near impossible to find a decent biscuit in these parts. Proper English tea is hard to find too but that's ok since we packed 500 PG Tips in our shipping container along with 6 packets of chocolate covered HobNobs. We have about 350 tea bags left, the HobNobs lasted about two weeks. I have to say that there are few things better in life than dunking a chocolate HobNob in a hot cup of tea (and few things worse than dunking it in the tea for too long, losing it in the bottom and having to make a fresh cup).

We didn't get up to much today since Martin has four massive blisters on his feet from golf yesterday and I quite liked the idea of doing nothing, so I spent the afternoon baking chocolate chunk cookies, singing along to Snow Patrol and reminiscing about Saturday nights boogying on down at Dundee Student Union.

Although tasty, the cookies are no good for dunking in a hot cup of tea but they are still way better than the McVitie Green Tea Digestives on sale here.

Here's the recipe should you feel inclined to get your pini on.

* WARNING: This recipe makes a lot of cookies, about 30 in fact and my baking tray only took 6 at a time. Fortunately, I have an eager husband who was willing to check on said cookies, take them out of the oven, put more on and do this palava 4 more times.

50g of oats, grind to a fine powder in the blender
225g plain flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
100g butter
75g sugar
75g brown sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon juice
2 eggs
250g chocolate chips

Thoroughly combine all the flour, oats, baking powder, salt and cinnamon in a bowl.

Cream together the sugars and butter. Add the eggs, lemon juice and vanilla, stirring well after each addition.

Add the dry ingredients to the wet ingredients and mix until they are fully combined. This requires extreme muscle power but once again willing husband was eager to lend an arm.

Put the dough in the fridge for at least an hour or if you have the patience, overnight is even better. I have no patience and don't even think I waited an hour.

Spoon dessert spoonfuls of the mixture onto an ungreased baking tray. Pat them down slightly and leave plenty of room as they will spread out as they cook.

Cook on 170 degrees for 13 minutes or until they are golden around the edges but still slightly raw in the middle.

Cool the cookies on the tray for five minutes before transferring to a wire rack to cool completely. I couldn't be bothered with all that waiting around and had already sampled one 2 minutes after it came out of the oven.

Enjoy.

Ps. We now have a mountain of cookies on the worktop which will have to be dispatched to work with Martin tomorrow otherwise I will eat them all. This seems to go down well Martin's colleagues who receive such treats on a weekly basis, they too miss a decent biscuit and I wont turn into a big heifer.