Spiced Shortbread Biscuits

Sorry for the lack of posts lately. In the run up to Thanksgiving, I became very ill resulting in a bad sinus infection causing me to come to a grinding halt. I’m usually doing so many things at once, so it was annoying to have to just stop and do nothing in order to get better. So with just days until Christmas, I thought I should at least post a few recipes as my energy levels are slowly on the rise. Cue a super easy cookie recipe with only a few ingredients but lots of spice. Here is what you’ll need:

  • 1 1/2 cups all purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup butter, softened

First, measure out the flour, sugar, and spices into a bowl and combine well. You should already be able to smell the warming spices coming together.

Next, cube the softened butter and work it into the dough with the vanilla.

You can use a mixer, or just use your hand (like me!). However you do it, you will have a soft, smooth dough eventually.

Once the dough has come together, form it into a cylinder shape, that resembles, um, a wooden log, ha, ha. Place in the fridge for at least 30 minutes to chill, then using a sharp knife, cut off circular shapes and place on a lined tray.

Bake in an oven heated to 350 F / 180 C and bake for 15 – 17 minutes, depending on how crunchy you like your biscuits.

And there you have it, Spiced Shortbread Biscuits! These were super easy to make, and they really don’t require an array of ingredients.  So if you’re looking for something simple to make for your workplace, for Santa on Christmas Eve, or for yourself, give these a try! Thanks for reading and Happy Eating!

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Coconut Banana Cookies

Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:

  • 2 ripe bananas
  • 1 tablespoon vanilla
  • 1 1/2 cups finely grated coconut
  • 1/4 cup nuts or seeds (I used pumpkin)
  • 1/4 raisins (or chocolate chips)

First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.

At this point, add some vanilla, stirring it in thoroughly.

Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.

Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.

And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!

Almond Softies

December is finally here! I love this time of year because there’s a chill in the air and the best way to warm up is by baking something sweet! For my first recipe this month, I’ll be making Almond Softies which are a perfect treat for the Christmas season. Here is what you’ll need:

For the cookie dough:

  • 1 cup (225 g) butter
  • 1/2 cup (110g) sugar
  • 1 teaspoon almond extract
  • 2 cups (240 g) flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the glaze:

  • 1/2 cup icing (powdered) sugar
  • 1 teaspoon almond extract
  • ~3 teaspoons water
  • sliced almonds
  • festive sprinkles (optional)

First, cream together the butter, sugar, and almond extract. It helps if the butter is room temperature.

In a second bowl, combine the flour, baking powder, and salt.

Next, you will incorporate the flour mixture into the butter mixture. Add it two tablespoons of flour at a time to ensure an even and smooth dough.

Place the dough in the fridge for about 30 minutes to harden up.

Spoon and slightly flatten small balls of dough, lining them evenly on a lined cookie sheet. Heat your oven to 400 F/200 C and bake for 7 minutes.When you take them out they will be very soft. Let cool for about 10 minutes.

As the cookies are cooling, you can prepare the glaze. Pour the powdered sugar into a small bowl, adding the almond extract. Stir in the water, one teaspoon at a time until the glaze comes together.

Drizzle the glaze over the cookies and add sliced almonds and sprinkles to garnish.

And there you have it, Almond Softies! As said in the name, these delights are soft and melt in your mouth with each delicious bite. These are a great addition to a Christmas party as they are always a crowd favourite. Even without the glaze and toppings, they are a hit and super easy to make. The only problem is never making enough!

I hope you enjoyed this recipe and that you liked eating them even more! Until next time, stay warm Bristol! Thanks for reading and Happy Eating!

Pumpkin Pecan Cookies


October is finally here, and although the weather is crisp, it is absolutely beautiful outside today! I walked up park street and had the most delightful pumpkin spice tea latte at Bluebird Tea Company. So much flavour! I ended up buying some tea to take home, and thought what could I made that would accompany this cuppa? The answer is these cookies, here is what you’ll need:

1/2 cup (100 g) coconut oil

  • 1/4 cup (50 g) white sugar
  • 1/3 cup (75 g) brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/3 cup (35 g) puréed pumpkin
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice; all spice works just as well.
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (190 g) flour
  • 1 cup pecans


First, cream together the coconut oil and both sugars.


In a small bowl, beat one egg then add to the sugar mixture. It helps if the egg is room temperature.


Next, add the vanilla and pumpkin. Mix well, until smooth.


You will then add the salt, cinnamon, ginger, pumpkin pie spice, and baking soda. Stir well until evenly distributed.


Next add the flour and pecans. I would suggest mixing in the flour first, then add the pecans (unlike what I did above).


Once the cookie dough comes together, place it into the fridge for an hour to chill. The dough needs to be cold, otherwise the cookies will be too flat.


Once chilled, arrange on a lined cookie sheet. As far as size, I used a cereal spoon and scooped up a heaping of dough. This resulted in cookies that were about 2 inches / 3-4 cm across when baked.


Preheat your oven to 350 F / 180 C and bake for 12-15 minutes.


After cooling, you will have a warm plateful of Pumpkin Pecan Cookies! These were the perfect treat after walking around the harbour side. I will say, if you’re not too big on strong pumpkin flavours, then you may like these as they tasted more of the spice. I think when I make these again, I may increase the cinnamon and pumpkin pie spice a bit more. Now, if like me, you really like a strong pumpkin flavour, I may even add 2/3 cup pumpkin and only 1/4 cup coconut oil. Either way, the cookies will be awesome. My favourite part is pairing it will the spiced pumpkin pie tea I bought at Bluebird Tea Company up on park street. It really is a great way to welcome autumn! I hope you have fun making these as the leaves fall outside. Thanks for reading and Happy Eating!

Oatmeal Apple Cookie Bars

Woah! Have you been feeling that cold wind coming through Bristol? Summer is truly over. So why not warm up by baking something with apples? Here is what you’ll need:1/2 cup (100 g) coconut oil

  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 1/4 (50 g) cup sugar
  • 1/3 (75 g) cup brown sugar
  • 1 cup (125 g) plain flour
  • 1 3/4 cup (175 g) quick oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

For the Apple topping:

  • 2 apples
  • 1 tablespoon brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla


First, combine the coconut oil, vanilla, and egg. It helps if the coconut oil and egg are room temperature.


Next, add both the white and brown sugar, and cream well.


You will then add the remaining dry ingredients which are the flour, oats, cinnamon, nutmeg, baking soda, and salt. Combine very well, making sure the dry ingredients are absorbed and that the batter comes together evenly.


Press the dough into a baking dish; I used a lasagne type one as it’s all I had.

Chop up the apples next, slicing thinly. You can leave the skin on if you like, or peel them; just a matter of taste and if you feel like getting the peeler out. Place the apples in a bowl and cover with the brown sugar, flour, cinnamon and vanilla. Combine well, making sure the apples are covered in the mixture.


Line the top of the cookie dough with the apples, making sure to pack them tightly.


Heat your oven to 180 C / 350 F, baking for 25 minutes. Once done, take out and let cool completely before devouring.


And there you go, Oatmeal Apple Cookie Bars! This is a warming, kind of wholesome treat for the weather we’ve been having. September always brings out the apple recipes in my kitchen, and what better place to enjoy apples than in the West Country!  Check out the apples that are popping up in the local markets and I’m sure you’ll fine some autumn inspiration. Stay warm out there Bristol, thanks for reading, and Happy Eating!

Nutella Nut Cookies


For some reason, I’ve been seeing a lot of recipes for Nutella cookies lately. A lot of them claim it only takes a few ingredients to make this soft, chocolate cookie. The reviews, however aren’t always raving and most mention the cookies were too dry if followed exactly as the recipe specifies. So, I decided to do myself own recipe and will be adding chopped nuts and a bit of almond flour. Here’s what you’ll need:

1 cup Nutella, or any brand hazelnut butter

  • 2 tablespoons cocconut oil
  • 1 egg beaten
  • 1/2 cup almond flour
  • 1/2 cup all purpose flour
  • 1/2 cup chopped nuts

 First, soften the cocconut oil and hazelnut butter, mixing well.

Beat the egg, and fold it into the mixture.

Add both flours and nuts to the mixture. Make sure the flour is incorporated all the way into the chocolate mixture.

Place balls of dough onto a lined cookie sheet and chill the dough for at least 10 minutes. Otherwise, the cookies may go really flat.

Bake the cookies for 10 minutes at 350 F / 180 C.


And there you have it! Nutella nut cookies! These were super easy to make. And, ok, so I didn’t use brand name Nutella, but the Aldi brand turned out delicious. You can also try making this with peanut or almond butter, and just add some cocoa. I really love simple recipes like this because you can have fresh baked cookies in about 30 minutes without the fuss. Enjoy your weekend and enjoy these cookies! Thanks for reading and Happy Eating!

Christmas Sugar Cookies with Festive Icing


Merry Christmas everyone! I hope everyone has had a festive season with friends and family. This last seasonal cookie recipe is a simple favorite I’ll be bringing to the in-laws today. It’s a simple sugar cookie recipe with simple icing, and it’s the kind of thing you can always modify according to your tastes. Here is what you’ll need:

1/2 cup butter, softened

  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 1 egg, beaten
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

 
First, cream the butter and sugar. Then add in the beaten egg and vanilla, mixing very well.  Finally add in the dry ingredients bit by bit until a dough forms. It really is that easy! Put into the fridge for 3 hours, or until dough is chilled.


Once the dough is cold, roll it out and cut out various shapes with your cookie cutters. Place onto a greased or lined baking tray.


Bake for 8-10 minutes at 350F / 180C.


Once baked, take out of the oven and let cool completely. Sometimes I’ll even bake them the day before I ice them.


Now for the icing! It’s pretty simple, just a bit of milk and icing or powdered sugar. You can start by trying 2 tablespoons of milk and 1/4 cup of sugar. It will take a lot of sugar to get the right consistentcy. Keep stirring with a whisk adding the sugar bit by bit.


Add your food coloring and continue to stir.


Once it’s nice and thick, you can begin icing your cookies.


Use a bit and lightly spread it towards the edge using the tip of your spoon or even a toothpick.


Sprinkle while the icing is wet and let dry completely, and there you have it! Festive Christmas cookies. There are so many ways you can decorate these, but I chose to go simple this year. I may try some piping next year, but we’ll see. Wherever you are, have a very Merry Christmas! Enjoy the food around you and hopefully I’ll have some ideas for leftovers soon! Thanks for reading and Happy Eating!