First trauma of chicken-keeping and using their egg for citrus cookies

I have had my chickens for a grand total of 3 weeks and in general it’s been a joy.  Apart from their very first night when they were a bit bewildered, they have been funny, charming and sociable.  I have been particularly impressed that they have been taking themselves to bed every night and all we have to do is make sure that they are shut in securely and safe from the advances of wily Mr. Fox.

On a few occasions when one of us has gone to secure their door, they have come bounding back out thinking that we may have treats for them.  This meant that even though we were a bit late last night (well it was Saturday night!), when they came running at us with speed, we literally turned on our heels and ran away.

When we went back up a little bit later, I was horrified to hear some serious squawking and keening.  I was convinced that wily Mr. Fox had done his worst and went running to the rescue.  When I got there however I found Martha, clearly top of the pecking order, perched on a branch nearest the access point to the house clearly calling for us to come.  Behind her stood the others patiently queuing on the ramp into their coop which was accidentally left shut after cleaning it earlier in the day. The first one had her beak knocking against the door!

Once it was open they stood aside on the ramp to let Martha strut through first while they continued to berate me with their miserable and cross clucking!  I felt so guilty to have caused them such clear distress.  Thankfully their memories are short and they came rushing out to me this morning and rewarded me with a lovely double yolker for breakfast!

I decided to use one of their egg to make these citrus cookies.  They are really easy to make and taste delicious- if you would like to give them a go- here is the recipe:

• 125g butter
• 100 g caster sugar
• 1 free-range egg
• 200 g plain flour
• zest of 1 lemon and 1 orange
• ¼ teaspoon baking powder
• 1 large pinch of salt
• some demerara sugar for topping

• Beat together the butter and sugar until smooth and creamy in colour
• Beat in the egg until combined
• Add the flour, zest, baking powder and salt and mix until it forms a dough
• Cover and place in the fridge for a minimum of an hour or until firm
• .Pre-heat the oven to 180C
• Sprinkle a generous amount of flour on a surface and roll out the pastry
• Use a biscuit cutter to cut into shapes and place on a baking tray lined with greaseproof paper
• Sprinkle the top of the biscuits with the Demerara sugar and bake for 12-14 minutes or until golden in colour
• Cool on a wire tray

Cutting the biscuits

Cooling on a wire tray