Cardamom biscuits

Round little cookies that are comfortingly spiced and very easy to eat. As a bonus, they’re very quick and easy to put together! I had some chickpea flour from making MiMi Aye’s Burmese tofu–absolutely delicious and so easy, please get her book and try it–so I went from one cookbook to another as I returned … Continue reading →

Star-shaped eggnog creams

These are heart-shaped custard creams made festive: more generous and well-defined spice amounts, a little rum extract in the filling, and the suggestion you make them star-shaped. Twee? Yes. And they’re delicious. Continue reading →

Chocolate chunk peanut butter toasted oat cookies

Rich with oats, peanut butter, and chocolate, these are soft, comforting cookies. You’d think, maybe, that these warm, toasty flavours and rich textures are better suited to cooler days. They’re actually built to be ice cream sandwiches. Continue reading →

Cranberry Chocolate Orange Shortbread Biscuits

This is a good biscuit to make if you’re bored by the ubiquity of saccharine goods–the dough itself is just barely sugar-sweet, carrying the flavour of orange zest, chocolate and dried cranberries very well. They also have a good crunch and crumble to them before melting in the mouth. To add to these virtues, the … Continue reading →

Melt-in-the-mouth Shortbread

  I don’t know how you like your shortbread. Maybe you like it with a little crunch and grit, or perhaps you think that it should be butter in biscuit form. This recipe very much produces the latter, using most of two blocks of butter that is sweetened with sugar, balanced with salt, and just … Continue reading →