As always I am excited to start afresh again. Our stay at Beijing over the past 2 and ½ years has probably been the longest that we have stayed at a particular. Sounds strange, doesn’t it. But I feel lucky to have traveled so much and get exposed to many cultures.
This time however, I am a bit worried about my little boy who is very close to his buddies at school. He will have a tough time the first couple of days. But I also believe that kids are the first to adapt to a new friend circle compare to us choosy adults.
My wonder full cookie book came to my rescue. I was glad to find a recipe that exactly matches my leftovers.
As I sign off on my last blog entry from Beijing, I have enclosed some pictures of the street where I lived by in Beijing — a nice lively place surrounded by cafés and nik-nak shops that used to keep me busy.
3tbslp of butter
½ cup milk
2 cups rolled oats
2/3 cup whole wheat flour
2/3 light brown sugar
2 tbslp wheat germ
1tbslp orange zest
2 large eggs
¼ cup brown sugar
¾ mixed nuts( almonds, cashews, raisins and handful of tutti frutti)
½ shredded sweetened coconut
1tsp vanilla essense
Grease the pan and prepare the base.
Mix flour, oats, wheat germ, sugar, butter, zest and milk .Press the mix into the grease pan.
Prepare the topping
Beat eggs and sugar and add the nuts ,essence and shredded coconut. Gently the spread the topping on the base and bake it at 180 ‘c for 35 mins or until done.