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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Salted Triple Chocolate Cookies


 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.

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Cranberry Maple + Walnut Oatmeal Cookies


 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…

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