Love in a letter

I used to love listening to Elvis and sometimes still do. One favourite song, Return to Sender, a very catchy number pleased and perplexed me in equal measures. Do you know the song? It’s very catchy.


I gave a letter to the postman,

He put it in his sack.

Bright and early next morning,

He brought my letter back.

She wrote upon it:

Return to sender, address unknown.

No such number, no such zone.

We had a quarrel, a lover’s spat

I write I’m sorry but my letters keep coming back

It took me a long while to understand the lyrics, now years on, the penny has dropped. I guess today a text or email often replaces a letter. Though writing a letter feels and is much more special. I love receiving letters in the post. Over the years I’ve written and received many from my dear Cousin Siobhan. After posting a biscuit recipe last week (known as cookies in America, she explained) and then kindly sent me this recipe for, I love the name! Cowboy Cookies!

The recipe coincidentally contains one of my favourite delights, flaxseed. Flaxseed is a wonder food and bellows health and sustenance, with its highly nutritious repertoire of goodness; you’ll be YEEHAAAING all the way, as it’ll leave you feeling satisfied and nicely full. The Omega-3 fatty acid and array of B vitamins will boost brainpower and concentration all the while. I’ve tinkered with it ever so slightly; in place of the applesauce I’ve used pureed apples, blueberries and bananas. Also I’m a huge fan of Glenilen Farm Dairy Products, the deep mellow yellow colour of the Butter is a world and flavour away from other butters. It’s churned and produced in West Cork, I know the place well, and often think the dairy cows there look very content, munching away on the lush green grass, Waitrose agrees too. Measurements are different in America, for that reason I’m sharing two versions with you, so wherever you may be in the world, whichever one suits, is the right one for you. You’ll have a lovely batch of cookies to savour.

Family recipes are a true treasure, a source of comfort and connection, if there’s one thing I recommend, it’s sharing family recipes, in doing so we celebrate the ties that bond us and reconnect in a lovely and personal way.

So whatever you’re doing this week, bake a batch of these if you get the chance, savour sweet memories and let them dance over your thoughts – maybe even write a letter or two.

Sir, more than kisses, letters mingle souls; for, thus friends absent speak.

John Donne

Special tip – To truly embrace baking buy a special bowl, one that is beautiful and solid, it’s the little things that make the whole experience more rewarding.

Cowboy cookies - Here we go

American Version

1 c. butter

2 c. date sugar  (can add ~2 tbsp brown sugar or honey if desire more sweetness- but not necessary)

1/2 c. unsweetened applesauce

1 1/2 c. brown rice flour (for gluten-free) or whole wheat flour +

1/2 c. flaxseed meal (ground flaxseed)

1 tsp. aluminum-free baking soda 

Salt a sprinkle

Vanilla a few dashes

2 c. oats

1 c. flaked coconut

British version
butter 200g

sweet freedom 250g

unsweetened applesauce/ pureed apple and blackberry 60g

brown rice flour or whole-wheat flour 250g

flaxseed meal (ground flaxseed) 85g

baking soda 1tsp 

Salt a sprinkle

Vanilla a few dashes

Oats 200g

Desiccated coconut 120g

PRE-HEAT oven to 350F, 180'/ gas 4.

MIX flour, oats, baking powder, flaxseed, salt and desiccated coconut in a bowl.

MELT butter, sweet freedom and vanilla in a small saucepan.

POUR into bowl and mix everything well with a wooden spoon.

SPOON required cookie sized dollops of the mixture onto a non-stick baking tray/ or one lined with baking parchment.

SHAPE into cookie shape of your choice.

BAKE for 10-12 minutes, until nicely golden.

REMOVE from oven and leave to cool on tray for five minutes.

YEEHAH.