Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I like butter. I like cookies that are crisp. So naturally shortbread is a go-to. There are other shortbreads up on the site already but this is one of my favourites. The nuttiness of the butter goes beautifully with the fruitiness of the raw cacao nibs. We need something quick and simple after our bread efforts earlier this week. I exhort you to bake your shortbread until it is golden. It gives it so much delicious toasted butter flavour. This is a small batch, just enough for a couple of people. If you want more just scale up as needed. I used Roar raw cacao nibs. You should be able to find cacao nibs in your local health food store. They have quite a different flavour to processed cocoa and cocoa nibs. They are very fruity and much more interesting so well worth the effort to seek them out.
Prep Time : 15 + 10 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! Every now and then we better have a simple cookie recipe. Melt and mix. Chill and bake. Done. I made sure they were chock full of oats, dried fruits and nuts though. Delicious and conscience-saving. There’s a bit of waiting while the dough chills. But otherwise they come together in a flash. Which is good when you’re a bit under the weather and need a pick-me-up. My body is fighting off something and I’ve been a zombie this week. And zombies need cookies. That thing about brains is a cover up. You’re just standing between them and the cookies…
Prep Time : 15 + 60 Minutes | Cook Time : 25 Minutes | Total Time : 2 hours | Difficulty : Fiddly
Hello my lovelies! A friend of mine introduced me to ma’amoul just last week. I was captivated immediately. There’s so much to love. Ma’amoul go by various names across the middle east and have a variety of flavours. They can be made of semolina or flour. I first made a traditional flavour combination with a filling of dates and walnuts. I could immediately see the possibilities. A little more acidity from apricots instead. Mixing semolina and flour to get the best of both. Baking a little longer than traditional to bring out buttery notes. The cookies should stay completely white after baking. But in the interests of flavour I am stepping out. These cookies are a little fiddly to make. There’s a knack to it that comes fairly quickly. Be patient and let the simple activity soothe you. These little bites of glory are worth the effort. That 60 minutes is accurate. As you make them you will get faster but make sure you have time so you don’t have to rush.
Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I was listening to the Sporkful podcast earlier this week. They were talking about a recipe for pancakes that belonged to Rosa Parks. It had peanut butter in it. Ever since I have been craving peanut butter. So I made you some cookies. These are light and melt-in-your-mouth cookies. The salt cuts the sweetness and balances the butteriness. I love all things crisp. These cookies have a shortbread texture. If you cook them a little less they will have fluffy centres. A little longer and they will be crisp all the way through. Always follow your own path. These come together so fast it’s practically witchcraft. And the dough is insanely good. There are no (good) reasons not to make them.
Prep Time : 15 + 10 Minutes | Cook Time : 20 + 10 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! My experience of biscotti has always been one of disappointment. The name has so much elegant promise. The result has always been flavourless and hard. Well no more! This recipe is adapted from Dorie Greenspan who I would say ‘knows her shit’ when it comes to cookies. I swapped out her cornmeal for ground almonds because I am still not a big fan of the deliberately gritty texture it gives. Sorry Dorie. Then I went off in search of flavour combinations. Natch. These have the best texture – crisp and crunchy without being hard and unwelcoming. It will be my go-to biscotti base recipe forever.
Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I’ve had shortbread on the brain lately. After seeing a post in my Instagram feed I just couldn’t get it out of my head. I worked on a few flavour variations. Some worked. Some didn’t. One recipe has been filed away for my book. The other delicious combination is this one. I like the flavours in shortbread to be subtle so that the toasted butter flavour still come through. This hint of matcha is just enough to give a background note that blends with the buttery goodness. The rose petals are beautiful and give a little pop of flavour here and there. Shortbread is one of my favourites. Because butter. It’s so simple and quick to prepare. Every mouthful is melting buttery heaven. Use good fresh butter to get the best results.
Prep Time : 15 + 10 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! Our dishwasher is broken! Dark days. So we are making things that use very few dishes. I also needed a break from cake. So here we are. Whipping up buttery pistachio cookies in the food processor. Crisp, golden outsides. Chewy, nutty insides. Easy treats that don’t need the oven to be on for very long. We have finally got a semblance of summer here in Wellington. Because we didn’t get a natural lead-in it’s very hot all at once. I might defrost the freezer this week for a spot of cool air. These simple moreish cookies use ground nuts and coconut flour and are gluten free. Everyone should be able to have treats. We aren’t pretending they are low-carb though. Because sugar. Life needs a little sweetness.