Vegan Tahini Biscotti

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If someone offered me a “health-ish” cookie, the chances of me refusing are zero to none. So creating one, was not only a favourite afternoon pastime, but also one of my life’s necessities. This recipe is easy enough for a five year old. They are so aromatic, crunchy and delicious I ended up baking a batch once a week. And they are vegan! Continue reading

Soft Pistachio Drop Cookies

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The soft cookie project: It really is a project you know. At least for me it was. I wanted it to be a thick cookie, crunchy on the edges, soft and chewy in the centre. That’s the reason it took me some time to post this recipe. I have baked and tasted so many cookies these days (not that I’m complaining), until I found exactly what I wanted. THIS cookie. Continue reading

The Best Gingerbread

GINGERBREAD.jpgI’ve been testing this recipe for years and now I can definitely share it with you and call it “the best (ever) gingerbread”. It’s everything a gingerbread cookie should be: Crunchy, flavourful and absolutely delicious. I’m not very proud of my piping skills (for those of you who are wondering – since you have seen my cakes – working with sugar-paste is a much easier task!), but I did take up the challenge and decorated some biscuits for a charity bazaar. I’m posting the photo to give you some ideas on how to decorate them. Continue reading

Almond Tahini Biscuits

tahini cookies.jpgThese delicious cookies are something between the Greek «halva», Cypriot tahini pies and butter biscuits. They are crunchy, intensely flavoured with tahini and a lovely almond crunch. I particularly like the hint of cinnamon and sea salt in every bite. They are perfect with a cup of coffee or tea. Best part, they can be mixed entirely in a food processor in no time. These sweet temptations improve in taste and texture the next day. They can be kept in a biscuit tin or airtight container for weeks. If they last that long. Continue reading