Tag Archives: cookies

Almond Linzer Cookies

Almond Linzer Cookies

Almond Linzer Cookies Almond Linzer Cookies

One day I want to write a romance novel titled Love and Blood Oranges, about a girl who lives on a citrus orchard in a lush valley by a river.

She smells like sunshine and Valencia oranges in the summer. And in the winter during the season of blood oranges she smells like a mix of vanilla and blood oranges from making marmalades all day.

On the olive farm next door, lives the boy who has loved our heroine all his life. He loves her blood orange marmalade, it’s crimson hued and tastes like honeysuckle and lemons. He loves her red stained lips from the oranges, but mostly he just loves her… secretly.

Continue reading…

Christmas Custard Cookies

Christmas Custard Cookies
Christmas Custard Cookies Christmas Custard Cookies

We got a scant eight hours of daylight today, which was just a really grey dark day with a momentary spurt of sunshine.

There is however a cheerful hopefulness about today being the shortest day of the year; it means we’re slowly inching toward those glorious days of summer… but before that comes the most joyous anticipation of all, it’s four more sleeps to Christmas day!

We spent the weekend mostly baking cookies – there were hours spent mixing butter and sugar with flour, shaping and baking our favourite cookies for sharing with friends and neighbours.

Christmas Custard Cookies Christmas Custard Cookies
Christmas Custard Cookies

We make these cookies with custard powder; they’re buttery, has the perfect crunch, smell heavenly and are so easy to make.

And look at the pretty festive yellow colour; it’s enough to brighten a dull wintry day!

I have a lone day of work tomorrow then I’ll be home for the remainder of the year, I’ll probably spend my time holed up in my tiny kitchen making more cookies.

I found the perfect recipe for linzer cookies or maybe I’ll make these snowy wedding cookies, I’ve been meaning to make more almond flour based cookies or perhaps a second or third batch of these special Christmas custard cookies.

I do so love them, they’re hit with everyone who has tried them, with a texture so delicately rich they melt in your mouth.

It’s an unfussy cookie with just six ingredients, and a few minutes required to mix the dough and bake the cookies, and then you’ll be rewarded with these delicious buttery and cute shortbreads.

Christmas Custard Cookies Christmas Custard Cookies

Christmas Custard Cookies
A delightfully buttery melt-in-your-mouth shortbread cookies
  1. 1/2 cup (4.4oz) dairy-free butter substitute, softened
  2. 1/4 cup icing sugar, sifted, plus more for dusting
  3. 1 tablespoon vanilla extract
  4. 1/4 teaspoon kosher sea salt
  5. 1/3 cup custard powder
  6. 2/3 cup white whole-wheat flour
  1. Preheat oven to 350 degrees F., line a baking sheet with parchment paper
  2. Cream butter and icing sugar in a mixing bowl until light and fluffy
  3. Add vanilla extract and salt, and mix
  4. Add custard powder and flour to the butter mixture; use a spatula to mix until well combined
  5. Cover dough with a plastic wrap and refrigerate for about 30 minutes
  6. Shape dough in balls and place on baking sheet, flatten them slightly with a fork and space them about 2 inches apart
  7. To press cookies through a cookie press, scrape dough into a cookie press fitted with a decorative plate and follow the manufacturer’s instructions – press out cookies spacing them about 2 inches apart.
  8. Bake for 8 – 10 minutes, remove cookies as soon as edges start to brown – do not let them brown!
  9. Transfer cookies onto a rack to cool, dust with more icing sugar if desired
  10. Enjoy!
  1. I'd recommend using Bird’s Custard Powder in these cookies but in a pinch, you can use cornstarch.
  2. I used white whole-wheat flour because that is what I had, all-purpose flour works too.
Adapted from A Spoonful of Sugar
the Whinery by Elsa Brobbey http://elsbro.com/blog/
Christmas Custard Cookies Christmas Custard Cookies

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

It’s beginning to look decidedly like Christmas…
The tree is trimmed and our favorite carols have been playing on repeat for almost a week now.

We baked the first batch of Christmas cookies this weekend; we’re officially in the season.

Although I’m not a huge cookie person,I never pass up an opportunity to bake cookies at Christmas time.
Having cookies at my grandmother’s is enfolded in some of my happiest memories of Christmas.

I usually start out with these thumbprint cookies, they’re fun, easy to make, I think they capture the cheerfulness of the season; everyone loves them and you get to fill them with your favourite jams or preserves.

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies
Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Our last thumbprint cookies were made with oat flour and a combination of ground almonds and pistachios, and they were spectacular hit.

These cashew and oat thumbprint cookies use nutty fine-textured cashew meal for buttery, melt-in-your-mouth-good cookies with a delicate crumbly texture.

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies
Deliciously festive cookies, vegan, gluten-free and filled with your lovely jams and preserves
  1. 2 cups ground oats (oat flour)
  2. 2 cups ground cashew (cashew meal/flour)
  3. 1 teaspoon ground cardamom
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon cloves
  6. 1/2 teaspoon sea salt flakes
  7. 1/2 cup safflower oil (or a neutral flavoured oil)
  8. 1/2 cup maple syrup (or liquid sweetener of your choice)
  9. 1 teaspoon vanilla extract
  10. Your favorite jam or preserve
  1. Preheat the oven to 350°F. and line a large baking sheet with parchment paper
  2. Mix oat flour, ground cashew, cardamom, cloves and salt in a large bowl with a wooden spoon
  3. Add safflower oil, maple syrup and vanilla extract, mix until well combined
  4. Form the dough into rounded tablespoon-sized balls and space them evenly on to the baking sheet
  5. Using your index finger or the end of a wooden spoon, make an indentation into the center of each bowl
  6. Fill the center of each cookie-dough with a small amount of jam or preserve
  7. Bake for 15 – 20 minutes, until cookies are evenly browned
  8. Allow cookies to cool on cookie sheet for a few minutes before transferring them onto a cooling rack
  9. Enjoy!
  1. You can make oat flour by grinding rolled oats in a food processor, grinder or a powerful blender
  2. One cup of rolled oats will make about a cup of oat flour
  3. I get cashew meal from the store (Trader Joe's or some natural food store) but you can easily grind whole cashews to make flour too.
the Whinery by Elsa Brobbey http://elsbro.com/blog/
Cashew and Oat Thumbprint Cookies

Almond Chickpea Flour Cookies

Almond and Chickpea Flour Cookies Almond and Chickpea Flour Cookies

I really like these cookies! I think about them sometimes in the most inopportune times – like while walking through the fog this morning.

We were awoken by foghorns today; it went off persistently every few minutes until it forced me out of bed, and as the sun shone through the fog on my way to work I figured we were in for the most perfect of winter days; sunny, bright with crisp chilly air and brilliant blue skies.

I thought of how much I’d love to have a winter picnic… perhaps of hot cocoa and cookies, and how ideal these almond chickpea flour cookies would be.

Almond and Chickpea Flour Cookies Almond and Chickpea Flour Cookies by Elsa Brobbey

This is probably the first cookie recipe I ever pinned, yet I only started making them quite recently, and I’ve made them several times since.

It’s delicate and crunchy, the kind of cookie you would crumble over ice cream – if you were into that sort of thing.

I like these cookies a lot!

The first time I made them was an experiment of sorts; I substituted fine-ground white cornmeal for semolina because that was what I had around at the moment, it worked so perfectly I haven’t yet used semolina like the original recipe called for.


They are a lot like these almond butter cookies, another favourite… both are almond based, gluten free and of course vegan – these however are a little airier with a subtle fragrance of cardamom.

Chickpea flour also adds sweet nuttiness and a good boost of protein, which isn’t typical of cookies.

The cookies in the photos are from a month ago when we were in the throes of the holiday season, I was eager to use my new Christmas present, a cookie press. It was a trying endeavour… some shapes more so than others but they turned out well (I think).

I feel I should caution against the temptation to taste the dough before it’s baked as raw chickpeas tastes not too pleasant.

Something wonderful happens when they’re baked though, and you can’t really tell that these cookies have chickpeas in them.

IMG_8470 IMG_8483

IMG_8497 IMG_8787

Custard Shortbreads

Custard Shortbreads

When my last tin of Bird’s Custard Powder was nearing its use-by date, I scoured the internet looking for different ways to use it up quickly, which is how I found these custard shortbreads.

I’m so glad I found them, they’re quick and easy to make, and melt-in-your-mouth delicious, now I’m kind of sad I ran out of custard powder – I need an excuse to get another tin, because I want to make these over and over again.

Custard Shortbreads Custard Shortbreads
Custard Shortbreads Custard Shortbreads

I recently made a batch for my friend K’s dad to take on his flight back home to the UK, he loved them so much (or appreciated the gesture), he’s promised me a large tin of custard powder when he’s coming back this summer.

The cookies are similar to these Christmas time cookies, with custard powder instead of almond meal, the texture is a little bit more airy and delicate, and the taste is lighter.

They make the perfect snack-time treat, and I’m in love with their bright yellow colour.

Custard Shortbreads Custard Shortbreads

Custard Shortbread Custard Shortbreads