Glazed Lebkuchen Buttons

 Prep Time : 15 + 75 Minutes | Cook Time : 12 Minutes | Total Time : 2 Days | Difficulty : Easy

Hello my lovelies! More traditional Christmas goodies with a twist. These mini gingerbread cookies couldn’t be easier to make. You just need to give yourself time to let the dough rest. At least 24 hours. Preferably 48. The classic recipe lets the dough age for a week which you can do if you have time but you can get away without. These cookies are chewy and delicious and packed with Christmas spices. A little lemon glaze complements the molasses flavours and gives the cookies a gorgeous frosted appearance. These cookies are great for gifting as well as eating. Just make sure the glaze is completely dry and set before packaging them up. The flavour will improve with time so make these as early as you can! By far the largest bit of active time is dipping the cookies in glaze. Put a podcast on and zone out while you do it.

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Boo My Valentine

 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

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Rugelach Two Ways

 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.

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Life: Tea + Tulips

Hello my lovelies! I hope you’re all taking the changing seasons in your stride. We go onto daylight savings time this coming Sunday. It always catches me out. This week I enjoyed a walk among the tulips. I made cookie dough that I can’t bake up for eight days. I ordered some new glasses . And I’m heading out to vote this week.

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Buckwheat + Honey Madeleines

 Prep Time : 15 Minutes | Cook Time : 6 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! I love to experiment with different flours. One of my all-time favourite books is Alice Medrich’s Flavour Flours. I made the buckwheat genoise sponge from that book and it was utterly delicious. It set my little brain in motion. Wouldn’t buckwheat madeleines be a great idea? As a jumping off point I made my normal recipe with a 100% substitution of buckwheat flour and swapped the butter for oil on Alice’s recommendation. And it was excellent. No tweaking required. The cakes are bouncy and soft. The amazing nuttiness of the buckwheat comes through. The only addition is a tiny lemon drizzle to give a little sharp contrast. Whenever I make madeleines I kick myself for not making them more often. There’s a little bit of fiddling making sure you prep the pans properly but with a stand mixer they actually take very little effort at all. No more than any cupcake. Less really. And you’re meant to enjoy them straight away. My kind of cake. These have the added bonus of being both dairy and gluten free. Everyone should get to have cake.

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Life: Bread + Honey

Hello my lovelies! I sat in on a bread class that I will be helping to teach. I’m thinking about balance. I have started working on Christmas recipes. And I found an amazing honey bargain. And the sun is trying to come out today! Go sun go! This cold snap has stalled all the seeds I planted thinking spring was here.

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Toasted Coconut + Raspberry Linzer Cookies

 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!

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