Tag Archives: cookies

Scottish Oatcakes

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  • 1/4 tsp (0 ml) baking powder
  • 1/4 cup (60 ml) milk
  • 3/4 cup (190 ml) unsalted butter, at room temperature
  • 1/3 cup (80 ml) fine granulated sugar
  • 1 1/2 cup (380 ml) quick-cooking oatmeal
  • 1/2 cup (130 ml) whole wheat flour
  • 1/3 cup (80 ml) walnuts, finely minced
  • 1/4 tsp (0 ml) salt
  1. Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside. In a mixing bowl, combine butter and sugar. Beat with electric mixer until creamy. In a small bowl, dissolve baking powder in milk and add to butter mixture along with oatmeal, whole wheat flour and walnuts. Stir together with a wooden spoon to make stiff dough. Roll out dough on a lightly floured surface to about ½-in (1 cm) thick. Using a cookie cutter, cut into 2-in (5 cm) circles and place on prepared baking sheet ½-in (1 cm) apart.
  2. Bake in oven for 12 to 15 minutes or until pale golden. Remove from oven and rest on baking sheet for a couple of minutes before transferring to a cookie rack to cool completely. Gather up remaining scraps of dough and repeat rolling, cutting and baking. Store baked oatcakes in a tightly covered container at room temperature up to a few days.

Pine Nut, Olive Oil and Cherry Cookies

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  • 1/4 cup (60 ml) pine nuts, plus extra for decorating cookies
  • 1/4 cup (60 ml) dried cherries, chopped
  • 2 1/4 cup (560 ml) all-purpose flour
  • 1 tsp (10 ml) baking soda
  • 1/2 tsp (0 ml) ground ginger
  • 1 pinch ground nutmeg
  • 1/4 tsp (0 ml) salt
  • 1/2 cup (130 ml) unsalted butter, at room temperature
  • 1 cup (250 ml) granulated sugar, plus extra for sprinkling
  • 3 tbsp (50 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) whipping cream
  • 1 large egg
  1. Preheat oven to 350 F (180 C). Spread pine nuts over a baking sheet in a single layer. Bake, stirring occasionally, until golden and fragrant, about 5 minutes. Set aside to cool to room temperature. Pulse pine nuts and cherries in a food processor fitted with blade attachment until coarsely ground.
  2. In a bowl whisk together 2 cups (500 ml) flour, baking soda, ginger, nutmeg and salt. In bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar and oil at medium speed for 5 minutes. Stir in pine nut mixture. Add flour mixture and stir together until just incorporated. Add cream and egg, and mix until combined. Stir in remaining ¼ cup (50 ml) flour.
  3. Roll 2 tsp (10 ml) of dough into a ball and place on a parchment-lined baking sheet 2-in (5 cm) apart and flatten slightly. Decorate each one with a few pine nuts and a sprinkling of sugar. Bake until edges are golden, about 10 to 12 minutes, rotating pan halfway through cooking time. Let cool on baking trays for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for 3 days.

Peanut Butter Quinoa Cookies

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2 cups quinoa flour (or 1 cup quinoa flour and 1 cup all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1.5 cups peanut butter

Preheat the oven to 375.  Combine the flour, baking soda and salt in a medium bowl and set aside.  Cream the butter with both sugars until smooth.  Beat in the eggs and add the peanut butter, mixing well.  Gradually add the flour mixture and blend well.  Chill the dough in the refrigerator for 20 minutes.

Roll the dough into 1″ balls and place 2″ apart on an ungreased baking sheet.  Flatten the balls with a fork in a crisscross design.  Place on the centre oven rack for 8-10 minutes, until the cookies brown slightly on the edges and puff up.

Remove the cookies from the oven and cool for 1 minute on the pan before transferring to a rack to cool.