Spiced Shortbread
[…] tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp ground cardamom (or the crushed seeds from 4 pods) 2-3 tbsp Demerara sugar (or as much as needed) to coat […]
[…] tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp ground cardamom (or the crushed seeds from 4 pods) 2-3 tbsp Demerara sugar (or as much as needed) to coat […]
[…] on my trusted old friend Ballymaloe Brown Bread, but I also love this on a seeded dark rye or a favourite sourdough. It even works on day old toasted challah. […]
[…] to 200C (400F) Line a rimmed baking sheet with parchment paper. Scoop out the pumpkin seeds (feel free to reserve them, dry them, and roast them, but no judgement if […]
[…] creative with flavour and add a few spices – ground cinnamon, fennel coriander and cumin seeds, fresh herbs and a little heat don’t go amiss. Latkes also provide the backbone […]
[…] your shape of choice. If you are really feeling energetic, you can scrape out the seeds before slicing with a teaspoon for extra crunch. In the bottom of your preferred […]
[…] (and of course consuming multiple) Hamantaschen, a triangle shaped cookie traditionally filled with either prune, apricot or poppyseed. If you are not celebrating or making these cute little one day a year […]
[…] hundreds of these tasty triangular treats. Traditionally, Hamantaschen are filled with either prune (lekvar), or poppyseed (mohn). Maida Heater, in her Book of Great Cookies, has a wonderful recipe with […]