Schizophrenogenesis at Paul Stolper
Damien Hirst returns to his theme of pharamaceuticals with some oversized tablets and packaging. It’s no Tate exhibition but it feels like a lighter side to Hirst, though the restrictions on how close you can get to the works are unnecessarily strict. Until 15 November, free.
Richard Tuttle at Tate Turbine Hall and Whitechapel gallery
Observant visitors to Tate Modern will have noticed that the turbine hall has remained empty for some time, but now it’s filled with a colossal sculpture of what appears to be a giant plane by American artist Richard Tuttle. It’s impressive in scale but not as captivating as previous turbine hall installations. Tuttle also has a retrospective at Whitechapel gallery mixing textiles with poetry but it’s a largely abstract and inaccessible show. Whitechapel exhibition until 6 December, admission charge. Turbine Hall until 6 April, free.
The Bad Shepherd at Christie’s Mayfair
Since Christie’s closed down the Haunch of Venison gallery, it’s put on some excellently curated exhibitions in this Bond Street space. This is no exception as masterpieces by Jan and Pieter Bruegel are juxtaposed with contemporary works by the likes of Sarah Lucas, Jeff Koons and Thomas Schutte. A favourite was a painting of the festival of St. George facing off with a dragon made of cigarettes. Until 16 January, free.
Hello to all Zebra tenants and families.
These are really delicious cookies, and a bit hit with my family They are large slightly chewy cookies with a fantastic malted flavour. I always loved malted milk drinks as a child and the wonderful smell from the oven whilst the cookies were baking was heavenly.
Warm from the oven these biscuits are wonderful with a glass of cold milk. A gentle dunk of the biscuit in the milk, and looking out at the autumnal leaves falling - what could be nicer.
MALTED COOKIES (makes 8 large or 14 small cookies)
75g caster sugar
60g malted drink powder, such as Horlicks
½ teaspoon vanilla extract
2 large egg yolks
150g plain flour
1tsp baking powder
Pre heat the oven to 180c. Line a large baking tray or two with baking paper
1.In a large mixing bowl cream together the butter and caster sugar for 5 minutes until pale and fluffy
2.Beat in the malted powder and then the egg yolks
3.In a separate bowl sift the flour, baking powder and salt.
4.the flour to the creamed mixture and stir to combine.
5.Bring the mixture together with your hands. Then roll the mixture in 8 large or 14 small balls and space them widely apart on the baking trays. They will spread.
6.Press each ball down to form a flat disk approximately 1cm thick.
7.Bake for 13 minutes for large cookies or 11 minutes for the smaller ones.
8.Don’t worry if they still seem a little soft after baking they set more as they cool.
9.Once cooked remove from the tray and place on a wire rack until cooled.
These cookies are delicious just warm from the oven or keep well in an airtight container.