Category: Cookies

Cookies….yummicious cookies

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Earl Grey Tea Scones + Cranberry Chocolate Chip Scones

Originally made with oats and griddle-baked, it is believed that scones got their start as a Scottish quick bread in the early 1500s. Some say the word “skone” originated from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.
 
When it comes to flavour variations, the possibilities are endless, so feel empowered to explore your favourite (preferably dry) ingredients! The important thing is to keep in mind are that all ingredients should be cold (e.g. use chilled or frozen butter) for a better rise, and don’t overdo the mixing because crumbly scones are best!

What you’ll need

  • 350g self raising flour, chilled
  • 1tsp baking powder, chilled
  • 75g unsalted butter, very cold and cubed
  • 150g cold milk
  • 70g sugar
  • For cranberry chocolate chip scones: 20g cranberries + 20g semi sweet chocolate chips
  • For Earl Grey tea scones: 2 tbsps Earl Grey tea dust
  • 2 eggs, beaten
  • pinch of salt

How to make it

  1. Rub together the flour, baking powder and butter,
  2. Mix in the sugar, eggs (save a little to glaze the scones) and milk.
  3. Divide into 2 sets.
  4. For set 1, add cranberries and chocolate chips.
  5. For set 2, add Earl Grey tea dust.
  6. Knead both to a dough consistency.
  7. Roll dough out to 2cm thickness, then cut out with rings on a floured workbench.
  8. Place on a baking tray with parchment paper.
  9. Brush with the remaining egg, and bake at 195 degC/380 deg F for 12 minutes.
  10. Enjoy with cream, jam and tea!
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Arrepiados (Almond Biscuits)

Arrepiados” (translated into English as “creepy”, “horrified” or “goosebumps”) are said to have originated when nuns were getting ready to welcome a group of distinguished gentlemen. In the bustle of the kitchen, where they were peeling almonds to make some cookies, a sister remarked, “Do not forget that the Clarissass (nuns of the Monastery of Santa Clara) make very good cakes!” But she was swiftly responded to with “Do not worry! Our sweets are so good that the gentlemen will be arrepiados!”

These soft gluten-free almond biscuits only require 5 ingredients and are a perfect complement too coffee. The best part? They only take 10 minutes to prep and another 10 minutes to bake, and are so superdelicious!

What you’ll need

(Makes about 15 biscuits)

  • 250g ground almonds
  • 90g light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 eggs, beaten
  • grated zest of 1 lemon

How to make it

  1. Preheat the oven to 180 deg C/350 deg F.
  2. Mix all the ingredients until a stiff paste is formed
  3. Shape into little balls, then flatten on a baking sheet.
  4. Bake for about 10-15 minutes, until golden brown
  5. Leave to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool immediately.
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Rose, Pistachio and White Chocolate Cookies

Inspired by Persian flavours, these shortbread cookies are fragrant, buttery but light — the perfect accompaniment to a cup of tea. The best part? They are simple to prepare and the dough can be made ahead of time and frozen.

Fun fact: Both rosewater and pistachio are thought to have originated from Iran and are commonly used in Middle Eastern cuisine. In Iranian, pistachios are called “the smiling nut” because the split shell resembles a smile. We hope these delightful cookies will bring a smile to your face.

What you’ll need

(Makes 12-15 cookies)

  • 115g unsalted butter, room temperature
  • 50g granulated sugar
  • 145g all purpose flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • one pinch salt
  • 2 tbsp dried rose petals, slightly crushed
  • 1/4 cup white chocolate
  • 1 tbsp pistachios, finely chopped

How to make it

  1. Preheat oven to 180 deg C/350 deg F. Line a baking sheet with baking/parchment paper and set aside.
  2. Beat butter with sugar. With mixer on low speed, add flour, vanilla, rose water, salt, rose petals, white chocolate and pistachios until you get a crumbly dough.
  3. Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  4. Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter.
  5. Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.
  6. Best enjoyed with a pot of rosebud tea.