Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 2 hours | Difficulty : A bit fiddly
Hello my lovelies! As promised. More coconut. There are two kinds of people in NZ. People who like Krispies. And people who are lame. Krispies are coconut flavoured plain cookies that have been around forever. As the name suggests they are a thin crispy cookie. The coconut cookies in this recipe are very reminiscent of the Krispie. Add a bit of raspberry jam for tart contrast. We’re away laughing. We are going to toast our coconut before putting it in these cookies. To bring out extra flavour. Well worth it. These cookies hold their shape well so use the cookie dough on its own to make cut-out cookies for a coconut twist!
Prep Time : 10 Minutes | Cook Time : 10 Minutes | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! I know I’m mostly doing lower sugar recipes these days. But sometimes… You just really need a chocolate punch to the face. And so long as you share them around it’s like it never happened. These are almost the easiest cookies possible. Melt and mix. There is some chilling. It needs to happen I’m sorry. You’ll be glad you waited. These cookies are soft and melty in the middle and they are loaded with chocolate pieces. Perfect for getting you to the end of the week. Treat yo’self.
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.