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.
Prep Time : 15 Minutes | Cook Time : 90 Minutes | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! I’m sure I’ve said this before, but Valentine’s food is all about how you dress it up. There should be hearts. Pink, red and white should feature. Chocolate is always a hit. Any cookie that can be cut out can be cut into hearts. Brownies, truffles and marshmallows can all be transformed. Not good at the fiddly stuff? Sprinkles are your friend. Pick up some hearts that someone else cut out for you and sprinkle with abandon. If you want to keep kitsch to a reasonable level then try something like these meringues. The colour scheme is appropriate. The flavours are romantic. They’re easy to make and can be made ahead.
A PSA for the guys: “I made it myself” is key. Don’t get bogged down with trappings. Find something simple that you feel confident making. Make it yourself. Present it with a flourish. In with a grin.
Prep Time : 10 + 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I’d like to take full credit for this recipe but all I have done is make some inspired additions to one of my favourite discoveries of recent times. As you may know I am an Alice Medrich super-fan. And you should be too. She has done so much for baking (and chocolate) in the US and creates the most impeccable recipes. I have never ever tried a recipe of hers that hasn’t been amazing. The base recipe of these is hers and you can find it here. I am also an unapologetic snacking super-fan. It’s back to work time for many. We’re all trying to do a little better with out habits at this time of year. These Maple + Cranberry Grahams are the perfect low guilt snack. Crispy and a little sweet. 100% wholemeal and low in sugar. Want to reduce sugar in kids lunches but get tears? These Funfetti Grahams will hit the spot. Same good stuff, disguised with a couple of tablespoons of sprinkles. Magic. It sounds silly but a little sprinkle of rainbows can save the day. Both of these variations will level up you’re s’mores game too. A few minutes work with the food processor and happy snacking all round.
Prep Time : 15 + 15 +30 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy
Sorry Mr Keller, I know we are sacrificing perfection here but I take full responsibility. This is a cookie recipe from the Bouchon Bakery cookbook that is always delicious. I have modified it for mortals to prepare. The steps of the original are not difficult but as any who have made it can attest (including this fab post from Stephanie at I am a Food Blog) the dough is difficult to work and it does your head in. So here is my take which is still delicious but has a couple of shortcuts that make it totally manageable. This recipe is perfect dressed up for a Christmas party. But keep it in your back pocket all year round. I know the prep times look daunting but each part is separated by a good hour of chilling or cooling time to collect yourself.
Prep Time : 15-45 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! Well the first burst of spring was short-lived! We have had gale-force winds, sleet and hail in the last week. I also have my first real cold of the year both of which have left me moping around trapped in the house for the last few days. What could be better than a melt-in-your-mouth cookie that comes together in the food processor and is the perfect companion for a hot coffee? These cookies are a breeze to make, the only tricky part is toasting the hazelnuts. If you can get them, buy pre-toasted hazelnuts. It’s a bit more expensive but they will always be perfectly done and it saves the fiddling of getting the skins off. Here in Wellington I buy the Hazelz brand. I love the flavour of hazelnuts and I’ve found the only way to get genuine hazelnut flavour to come through is to use the nuts themselves. I am yet to find any flavouring or extract that gives a good result.