Yesterday, I went all juvenile on you. While I make no apology for that, I decided to address an issue regarding the word ‘mature’ and exactly what that means to me.
I write romance fiction for grownups. It says so right on my Home page. My characters in A Basic Renovation and For Your Eyes Only are mature. Now here’s the thing about ‘mature.’ I define ‘mature‘ as chronological age (forty and over) rather than as the way people or characters behave, which, for some readers, is an indication of ‘maturity.’ While it may be true a number of adults over
40 don’t find toilet humour or farting funny, or think that cussing is limited to crass teenagers, or that being over 40 means you never make mistakes or look like an idiot or, you know, behave like a dick. People of all ages do stupid stuff. People of all ages act like complete dopes.
But I have to be fair in my cookie presentation. Since I made fart references and huh-huh-huhed about the words ‘Frosty Balls’ (which, if you ask me, is a hilarious insult as much as it is a huh-huh-huh-you-said-balls joke), I’ve decided to be more ‘mature’ as in the fully grown and showing the mental and emotional qualities of an adult ‘ mature.’ As in old enough to ‘know better,’ to be able to deal with stuff with a ‘mature content’ like sex, drugs, war (a bitchin’ example of totally ‘mature’ folks act like absolute dicks, usually because they can’t share something) and booze.
Hey, look! This cookie contains brandy and brandy has been ‘matured.’
- ¾ cup butter 2 2/3 cups flour
- 1 cup superfine sugar (caster) ½ tsp baking soda
- ½ tsp allspice 1 tsp baking powder
- 1 egg
- ¼ cup honey 3 Tbsp brandy
Plus: ¾ tsp allspice and 1/3 cup sugar for rolling and sprinkling.
Method: Beat butter, add sugar, baking powder, baking soda and ½ tsp allspice. Beat until combined. Beat in egg, honey and brandy. Beat in as much flour as you can, then add the rest and mix in with a wooden spoon.
Divide dough in half. Wrap in plastic and chill 1 hour or until it can be shaped into logs.
Stir together remaining allspice and sugar. Pour onto a plate.
Shape each bit of dough into a log and roll through allspice/sugar mix to coat. Wrap in plastic and chill again for 2 hours. Reserve remaining allspice/sugar mix.
With a sharp knife, cut the chilled dough into ¼ inch thick slices. Place 2 inches apart on lightly greased baking sheet. Sprinkle with remaining allspice & sugar.
Bake 8-10 minutes or until edges are firm and bottoms are lightly browned.
Remove from sheet and cool on wire rack.
Serve with a seriously dark roast of coffee or a triple shot of espresso because that’s the most ‘mature’ way to drink coffee.