Category Archives: Cookies

GLUTEN FREE HAZELNUT, CINNAMON & MAPLE SYRUP COOKIES

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Adapted from: ‘Ovenly’ by Agatha Kulaga & Erin Patinkin

 Yield: 24 Cookies

So delicious

So delicious

 

It’s been a little while since I’ve had the opportunity to post anything as I have been crazy busy at work and when I got home all I wanted to do is sleep. With things finally settling down (sort of) I wanted to make something for my gluten intolerant friend at work as she has been amazingly supportive.

I found this receipe in one of my latest Amazon purchases, and after a little tweaking I think it makes a great cookie – lovely and crispy on the outside but wonderfully chewy on the inside. It’s also a snap to make and can be thrown together at the last minute. Try and use the best quality maple syrup you can find and leave the skins on the hazelnuts after toasting.

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GLUTEN FREE LIME & COCONUT MACAROONS

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Adapted from: ‘Wintersweet’ by Tammy Donroe Inman

Yield: 24 Cookies

Ready to Eat!

Ready to Eat!

One of the wonderful ladies I work with came in with a case of limes the other day, and after restraining myself from greedily taking them all I am very proud to tell you I restricted myself to just 10. However then came the next problem… what to do with the limes! I have so many receipes, both sweet and savoury it was really hard to decide what to do with them.

My original intention was to make some Lime, Coconut and Rum cupcakes however after having a rather long day at work I decided to postpone my original intention and make these quick and easy cookies instead. They are an absolute cinch to make and drizzling them with a bit of white chocolate gives them a lovely flourish.

Just a note to be very careful to only zest the green part of the lime, the pith (or white part of the skin) is very bitter and will ruin the flavour of the cookie if included in the batter.

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WHITE CHOCOLATE & MACADAMIA COOKIES

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Yield: Approx. 60 Cookies

Better be quick before my boyfriend eats them all =)

Better be quick before my boyfriend eats them all =)

These are my boyfriend’s favourite cookies! I don’t make them very often but when I do I have to stand guard over the cooling cookies so he doesn’t eat them all at once. Once cooled I like to drizzle a little white chocolate over the cookies to finish them off, however they are fantastic even without this step.

I prefer to chop my white chocolate rather than use chocolate chips. I find it makes the cookies chunky and the slivers of white chocolate that you get whilst chopping melt into the batter and make the cookies extremely more-ish. The same goes for chopping up the macadamia’s. If you’re allergic to nuts you can omit the macadamia’s, try substituting dried cherries or cranberries. They give the cookies a lovely tart note.

Feel free to also substitute milk chocolate chips and pecans for the white chocolate and macadamia, the recipe works well either way!

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HONEY FIG SWIRLS

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Yield: Approx. 40 Cookies

Gorgeous swirl!

Gorgeous swirl!

When I was a little girl we used to go and visit my Grandma several times a year during school holidays. Grams, as we affectionately called her, had the most amazing garden. There was always something in bloom, the most amazing strawberries and apricots you have ever tasted and best of all a fig tree!

Grams could always tell when I came to visit as the fruit off the fig tree would mysteriously vanish in a matter of hours. I loved my Grams and miss her every day, but every time I see, eat or bake with figs it reminds me of her and the wonderful times we had together.

These cookies are lovely and soft with the combined flavours of honey and figs balancing out beautifully. I am not one who likes honey all that much but it doesn’t overpower the other flavours in the cookie. Feel free to adjust the spices in the fig mixture to suit your own personal tastes, maybe try cardamom or black pepper if you want something slightly spicier.

NOTE: The figs I had were very dry, should you be using soft figs please only use ½ cup of water when making the fig compote.

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RASPBERRY DATE RUGELACH

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Yield: 32 Cookies

Ready to eat!

Ready to eat!

I have the privilege of working with an amazing NPD (New Product Development) Team at work. They are always busy in the kitchen whipping up amazing flavour combinations that continue to entice our customers and make their fellow work mates (me included) just happen to wander past for the chance of tasting their latest creation.

The other day they were tidying up the kitchen and distributing the plethora of ingredients they have extra and I managed to get my hands on around a kilo each of dried dates and dried figs – YUMMY! Once I got home though I realised that I had to actually make something with my haul so it got me thinking. This receipe is one of the outcomes.

Typically Rugelach has a thin layer or jam that you then sprinkle dried fruits, nuts or even chocolate on before rolling into bite size pastries. However, I decided I wanted to use the dates, add some raspberries and make a more ‘jammy’ version. One that makes your mouth pucker up a little bit from the raspberries but has that lovely creaminess from the dates.

Rolling these little beauties are very messy, be warned! You will end up with the raspberry date jam everywhere but the resulting cookie is worth it!

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GLUTEN FREE MAPLE & PECAN COOKIES

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Yield: 38 Cookies

Try not too eat them all =)

Try not too eat them all =)

These are amongst the easiest but yummiest cookies that I make. They are wonderfully tender and buttery with the real star of these cookies is the flavour combination of maple syrup and pecans. Call me a sucker but I love almost everything with maple syrup. Use the best quality that you can find, do not try and substitute maple flavoured syrup, it’s the real deal or nothing at all trust me!

Make sure you leave enough time to chill the mixture in the fridge before baking otherwise they will spread too much, you can even chill them again in the fridge for 20mins before baking so they don’t spread as much as the ones in the photos. No matter what though you will end up with a wonderful cookie that you will have to restrain yourself from eating all of them in one go.

Note: I used gluten free flour in the receipe to accommodate for a good friend who is gluten intolerant however it will work just as well with plain flour.

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