Prep Time : 10 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 hours | Difficulty : Fiddly
Hello my lovelies! Halloween is just around the corner. It’s not as big a deal here in NZ. But it’s still fun to get in on the action. Especially if there are puns involved. This year we are taking a turn for the sweet rather than the scary. Borrowing from one holiday to improve another. Taking candy hearts to a new level. This black shortbread is delicious and simple to make. The dough can be hard to work when it’s cold so be patient and let it come back to room temp if you need to. The devil is in the details. I made these cookies using a fabulous cookie stamp set that I bought on Ebay. You can also get them on Amazon. It’s perfect for people who don’t love to pipe script. I got it originally to make sassy Christmas cookies. Which I will still do. If you get one of these be careful washing it so the letters don’t go down the drain. If piping is your jam then go for it! And quite frankly if you end up with a lot of black heart shaped cookies and have run out of time to pipe messages on them then make sandwich cookies with a red coloured filling – just give them a good squeeze to make sure they are bleeding sufficiently. These are a great size to use for trick-or-treaters as well as serving up to guests. Or sending to a loved one for a holiday appropriate giggle. The recipe comes from Thomas Keller and has been widely shared before because it is the best home-made oreo cookie around. To get black cocoa in NZ head to www.equagold.co.nz.
Prep Time : 10 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Not Bad
Hello my lovelies! I was gifted a copy of Sweet by Yotam Ottolenghi and Helen Goh over the weekend. So naturally I had to bake something straight away. I started simple-ish with the rugelach. I’ve been a bit intrigued for a while but didn’t realise JUST HOW GOOD THEY ARE. So flaky and delicate and jammy and crunchy. The original recipe has quince paste which I do have on hand. My parents make it. But I had to give them my own twist. Or two. We’re doing two sets of flavours. neither are traditional for rugelach. But they’re great combos all the same. Raspberry and Almond. Tahini, Ginger + Lemon. Because I used the same batch of dough to make both flavours I kept it simple. Just as Yotam says to make it. These seem fiddly but they’re actually much easier than they look. The dough comes together in the food processor. Rolled out into circles and spread with fillings. Cut up like a pie and rolled up. Fabulous. I haven’t added a lot of sweetness to the fillings. Raspberry jam is plenty sweet enough to carry the almonds. There is a lot of sweetness in the crystallised ginger and peel. You can always dust the baked cookies with icing sugar if you need to.
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.