Following the success of the Gazette’s Eating Out and Frugal Foodie columns and the growing popularity of the Alnwick Food Festival, this week, we start a series of recipes of regional dishes, heavily influences by local produce. They will be provided weekly by chefs at Alnwick’s new cookery school, Outcook, and will have been included in classes over the past few months.
The first recipe comes from Emma Whittingham, the resident chef at Outcook:
Bendys, by my Aunt Bessie and Aunt Kate
This recipe was passed to my aunts from their mother during their time at Acklington House.
I probably encountered my first Bendy at around three years old. I would wait at the kitchen table patiently until they were removed from the stove. As soon as they were warm, I was allowed to bend them and mould them but best of all, eat them! The left-over Bendys were placed in a brown bag to take home as a weekly treat.
Ingredients (makes about 20)
2¼ cups of plain flour
2tsp baking soda
¼ tsp salt
1tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground cloves
12 tbsp butter
1 cup brown sugar
1 large egg
¼ cup treacle
Sift the flour, baking soda, salt, cinnamon, ginger and cloves into a large bowl. Soften the butter and brown sugar until smooth, add the egg and the treacle.
Incorporate the flour. Make into 2” cookie shapes and space 2” apart on greaseproof paper. Bake for 12-16 minutes at 180 degrees.