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 →

Brownie cookies, which are ridiculous in the best way

Brownie cookies. Forget any vaguely brown, sticky-sweet double chocolate cookies you might have had: these go full-on with plenty of melted chocolate, cocoa powder, and chocolate chunks. I have to say one of my favourite textures in baking is melted chocolate and butter. It’s just so glossy and is the perfect colour. And when you … 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 →

Heart-shaped Custard Creams

Yeah, I went there. Or rather, Nigella Lawson went there first in ‘Feast’, which is one of my favourite cook books. I think she conveys quite well the sort of feelings I have towards Valentine’s Day: she talks about her all-round cynicism (and it’s this darker side of Nigella which comes through in her writing … 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 →