Paddy's Irish Quebecstani Cookies for Cheering Bangladesh Sixes

WELL hasn't it been a while!  I'm reckoning you weren't planning on hearing from me again, but here I am, getting back into cricket after a long absence.  How long has it been?  WELL...young Mohammed Aamer is playing the game again and bowling better than ever, older and hopefully wiser!  Misbah ul-Haq, the wonder captain of Pakistan, has retired after bringing my lovely lads of Pakistan glory beyond their wildest dreams.  Pakistan has been the number one test team in the world.  Younis Khan retired.  Shahid Afridi is still a handsome man.   So while I might not have too much cricket commentary for today, I will say congrats to Bangladesh for beating Australia at Mirpur, and hopefully they'll have a repeat victory this week!

But what will you eat during this test match?  Don't just bite your nails, eat these delicious biscuits/cookies that combine the best of Quebec, Ireland, and Pakistan.  These cookies will give you all the strength you need to shout for all those fabulous big sixes we're going to see!

Paddy's Irish Quebecstani Biscuits for Cheering Bangladesh Sixes

For those who don't know, Paddy is my French-Canadian/Quebecois husband with an Irish background who has developed a hankering for Pakistani food.  He helped me develop the recipe.  It is HALAL and gluten-free.

Younis Khan at a Press Conference Talking About How He Will Be Eating Paddy's Irish Quebecstani Biscuits at Tea-Time.  "I am smiling because they are very good and you should make some yourself", he told the crowd.

Ingredients
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla

1.5 cups black chickpea flour (also called Kala Chana flour, available at Indian/Pakistani grocers)
               If black chickpea flour is not available, regular chickpea flour can be used.
1 teaspoon baking powder
1/4 teaspoon salt
chocolate chips
walnuts
raisins (kishmish)
dried cranberries

Method
Pre-heat your oven to 350-360 F.  Cream the butter, adding both sugars gradually.  Stir in the peanut butter, then add the egg and vanilla.  In a separate bowl, combine the black chickpea flour, baking powder, and salt.  Add the flour mixture to the butter/sugar/peanut butter/egg mixture, and make sure everything is evenly distributed and smooth.  Add as many chocolate chips, crushed walnuts, kishmish and cranberries as you want, and combine them well.

Drop by the large spoonful onto a cookie sheet that is lined with parchment paper.  Bake for about 20 minutes.  Eat.  EAAAAAAAAAAAAT!!!!  But wait a minute or two first, they'll be really hot as they've just come out of the oven.  Blow on the biscuit a bit so that you don't burn your mouth.

Happy Baking, Happy Eating, and Happy Cricket!