The last time I visited Bourgogne, I was served a thin, delicately flavored cookie as part of my café gourmand. I was so impressed with the cookie’s crisp, tender crumb and subtle citrus aroma, that I vowed to recreate a similiar cookie once I returned home to the Netherlands. This was not the first time one of my recipes was inspired by something I ate at a restaurant; eating out in France is always a great source of inspiration.
NOTE: Though the cookies are sweet, they pair beautifully with a cheese board.
Makes: Approximately 40 cookies
- 200g sugar
- 200g butter, softened
- 1 egg, lightly whisked
- 150g all-purpose flour
- 70g ground almonds
- 1 ½ tsp dried thyme
- zest of 2 small organic oranges
Preheat oven to 180°C, and line a baking sheet with baking paper. Cream the butter and sugar with a handheld mixer or standing mixer. Add the egg and continue beating. Beat in the flour, ground almonds, thyme and orange zest. Take small teaspoonfuls of the dough and form them into fat, little discs. It helps if you do this with moistened hands. Place on the prepared baking sheet about 3 cm apart and bake for 10-12 minutes. Keep on eye on them. The edges should be lightly browned, but not too dark. Carefully transfer the cookies to a wire rack to cool. The cookies will be quite soft when they come out of the oven but will crisp while cooling.
Ah that wonderful feeling of having a few hours to myself! One of the reasons I love working from home is because these precious free hours usually result in some kind of cooking or baking experiment. Though developing recipes is actually part of my work, it is also a huge creative outlet. From dreaming up the recipe, to testing it and the exciting anticipation that goes with that.
I had been wanting to make cookies for a while now, and it didn’t take long for me to decide on these chewy and (somewhat) healthy peanut butter cookies.
Are we really two days away from Christmas?!?! Before signing off for the next few days, I would like to take the opportunity to wish all my friends, family, readers of this blog/publications I write for, and clients a wonderful Christmas! I hope your table will be filled with love, joy, great food and wine.
Oh, and cookies. Because one can never have too many Christmas cookies! Here is my recipe for gingerbread men. Consider it a little present from me to you!
Makes approx. 20 cookies
- 300g all-purpose flour
- pinch of salt
- 1 tsp baking powder
- 2tsp warm spices (speculaaskruiden, pumpkin pie spice or pain d’épice spices
- 130g butter
- 125g raw cane sugar
- 1 egg, whisked
- 1-2 tbsps full-fat milk
Put the flour, salt, baking powder, spices, butter and sugar in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg and 1 tbsp of milk and pulse again until the dough comes together. You may need to add the other tbsp of milk if the dough is too dry. Take the dough out of the bowl, shape into two disks and refrigerate for at least 1 hour. Preheat the oven to 180C and roll out the dough on a well floured surface to a thickness of about 5mm. Cut out cookies and place them on a lined baking sheet with a little space between them. Bake for 10-15 minutes, in batches. Leave to cool on a wire rack and decorate as you wish.
Because it’s almost weekend, and because I’m sure you need a few easy and delicious cookie recipes up your sleeve in preparation for the upcoming holiday season, today I will be sharing my minty chocolate cookie drops with you!