It is the second last day of this year’s Emmy Gold celebration The Gold Wing, can you believe? And something something segue Gaz, Marg, Ava, Rami and Rhea something, I am thrilled to catch-up with my dear friend and semi-freshly minted Emmy winner Lena Waithe.
Given she won her Emmy with my (problematic) friend Aziz for the beautiful Thanksgiving episode of Master of None, it should come as no surprise that he is the reason we became friends.
I was visiting the set during season 1 and Lena and I got to talking about our coming out experiences, and Aziz suggested that they write it into the second season. So you’re welcome, because that episode was perfection and he and Lena truly deserved that Emmy and I can’t even begrudge them for not including me in the writing process.
Since her victory, Len’s career has absolutely exploded and while it means we don’t get to see each other as often as we’d like, I’m so proud of her. And it makes our fleeting dates even more special. As a fellow writer, I knew that she would be best placed to go through the writing categories with me. Obviously she agreed that The Marvelous Mrs. Maisel’s auteur Amy Sherman-Palladino would snag it for Comedy. Continuing our agreeance, we both backed Phoebe Waller-Bridge for Killing Eve, Steve Martin and Martin Short for their Netflix special and William Bridges and Charlie Brooker will snag it for USS Callister.
With the formalities out of the way, we toasted her success and got to work demolishing a big batch of Lena Wafers.
Not your childhood’s technicolour crosshatched biscuits, these wafers may not look as perfect but damn they are delicious. Light, sweet and delightfully crisp, they are the only thing worthy of honouring my girl Lena.
115g unsalted butter, at room temperature
100g raw caster sugar
1 egg, whisked
2 tbsp vanilla extract
1 tbsp milk
1 tsp baking powder
pinch of kosher salt
Preheat the oven to 180C.
Cream the butter and sugar in a stand mixer for a couple of minutes, or until it is light and fluffy. Still going, add the egg, vanilla and milk and continue beating until just combined.
Combine the flour, baking soda and salt in another bowl before folding through the wet ingredients. Cover and transfer to the fridge for half an hour.
When you’re ready to bake, place teaspoon sized bowls on lined baking sheets, leaving plenty of space for spread. Flatten each ball to form a thin disc and transfer to the oven to bake for fifteen minutes, or until golden.
Remove from the oven and allow to cool on the sheets for a couple of minutes before transferring to a wire rack to cool completely.
Once set, devour.
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