Summer Picnic Snack

Summer Picnic Snack

A few years ago I took Molly and Jake to Bristol Zoo. The sun was shinning, the monkeys were jumping through the branches of the trees, balancing themselves with their huge orange curly tails. The flamingos flounced about with their head foraging in the water for food and the loins slept in a shady spot, but that did not stop Molly giving them her biggest and best raw.  Though the animals were amazing we spent just as much time smelling the flowers, beautiful large blooms and well kept boarders. Some of the buds smelt tarty, some smelt like bathroom freshener and some smelt just like a British summer should, bringing back childhood memories for myself of playing in the garden when I was Molly’s age.  The aquarium was a hit with Jake, it was very peaceful and tranquil, I balanced him against a low shelf and he just stared in to the abyss of water at the many different shapes, colours and sizes of fish as they gently swam by the window inches from his face and small learning eyes.

We had a lovely wee picnic on the grass where some cheeky sparrows pinched bread sticks from the kids and Molly chased them away in toddler style!  I had brought a chocolate chip cookie from the shop to supplement our picnic, it was dry and uninteresting, with disappointment I chewed on some dried pineapple I had and it made me think of this…


Basic and totally adaptable cookie dough:

115gr softened butter

100gr golden caster sugar

1 large free range egg

100gr plain flour

20gr porridge oats

½ teaspoon baking powder

100gr dried pineapple – cut into chunky chunks

50gr white chocolate drops or broken pieces


In a bowl mix all the ingredients together with a hand whisk, stir in the pineapple and white chocolate chunks with a wooden spoon, roll into a sausage shape and wrap in cling film, chill for a couple of hours.  This can be done a day in advance, when ready pre-heat the oven 180oc gas 4 and cut the sausage shaped cookie mixture into 1 cm slices, cook on a greased baking tray with space between the cookies to allow them to spread.  Bake for 8 minutes or until the edges are golden, cool before eating.


The tart juicy pineapple in contrasts to the sweet white chocolate and the buttery fresh cookie melts in your mouth with a homely feeling and the taste of a slightly tropical summer.  Ideal for any picnic or sandwich box, and with the monkeys not allowed them that makes all the more for you!

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