Pebernødder – Danish Christmas Cookies

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Adapted from: Byens bedste kager, by Rikke Gryberg

These crunchy, crispy, spiced little cookies are a Danish Christmas institution. Pebernødder means ‘pepper nuts’ – the little cookies are more or less the size of a nut, and while these do contain a bit of pepper, to ‘pepper’ actually means to season, or spice. These ones are spiced with nutmeg, ginger, pepper, cloves and cardamom, and have a nice zing to them, that comes out as you’re chewing.

I always make them around Christmas, although this is the first time I tried this particular recipe; at first I wasn’t sure about the ginger and thought about perhaps reducing the quantity next time, but I tested them out on my Danish colleagues by bringing a selection of Christmas baking to work with me, and they seemed to favour them in particular! So I may stick with the ginger after all 🙂 if you’re not a huge fan of ginger, you can reduce the amount slightly, and also perhaps the pepper a little bit. I also added cloves and nutmeg, as I cannot imagine a pebernød without cloves, as well as a tsp of salt.

These are easy to make, fun to eat, and also great to give away as an edible gift when going to a Christmas party, as as they keep really well, and this recipe makes for a lot of pebernødder!

You will need:

  • 250 g (1 1/10 cup) butter, melted and cooled slightly
  • 250 g (1 1/4 cup) sugar
  • 150 ml (2/3 cup) whole cream
  • 500 (4 cups) flour
  • 1 tsp ground cinnamon
  • 1 tsp ground white pepper
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt

In a large bowl, mix together the melted butter, sugar and whole cream.

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Sift together the flour, salt, spices, baking powder and baking soda, and incorporate into the wet ingredients, first with a spoon, then pressing it together with your hands.

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Roll the dough into long strips, about 1 cm (1/3 inch) thick (no need to flour the counter top/cutting board, the dough doesn’t stick and is very easy to work with). Let cool in the fridge for about 30 minutes, then cut each strip into little pieces, about 1 cm (1/3 inch) wide (you can place several strips next to each other and cut them simultaneously, to save time). Place the cookies on a baking sheet covered in baking parchment.

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Bake for 7-8 minutes in an oven preheated to 200°C/ 400°F, until the cookies are nice and golden. Leave for about 30 seconds on the baking sheet, then pour into a bowl or dish to cool (they cool very quickly). Repeat with the rest of the dough strips (or keep them in the fridge until you want to bake them – the dough will keep for about a week or so, covered in tin foil or plastic film).

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Keep in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies nice and crisp) for about 1 month.

Yield: about 380 pebernødder

 

Brunkager – Danish Christmas Cookies

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Adapted from: Byens bedste kager, by Rikke Gryberg

Part four of the Christmas cookie extravaganza!

These are sliiiightly finicky cakes to make – but only in that the dough is very sticky and sort of melts between your fingers as you handle it, so it’s important to keep it in the fridge at all times, when not slicing the logs into think discs of dough, right before baking. But the result is a super crispy, aromatic cookie that just melts in your mouth.

I decided to make these because they’re my mum’s favourite, and I’m glad I did, they are super yummy! Even though the original recipe calls for dark syrup, I only had light (golden) syrup, and they still turned out perfect, just slightly lighter than the traditional ‘brunkage’ (brun means brown, as in ‘brown cookie’ 🙂 ). Lots of recipes use golden syrup though, and in any case, a good amount of brown sugar ensures a nice caramel hue and flavour!

Anywho, these are well worth trying out, the dough is very easy to assemble, it’s only the rolling into logs/slicing stage that is a little time consuming, as the dough will literally start to melt between your fingers if you aren’t quick! But who cares if some of your cookies turn out a little lopsided 🙂
A cookie’s a cookie by any shape.

So, you will need:

  • 500 g (2 1/5 cups) soft butter
  • 250 g (about 2/3 cups) golden or dark syrup
  • 250 g (1 1/4 cups) dark brown sugar
  • 625 g (5 cups) flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp water
  • zest of 1/2 (untreated) lemon
  • 100 g (1 1/3 cups) blanched and sliced almonds

In a large bowl, mix the soft butter, syrup, sugar and the tsp of water. Add the lemon zest.

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Sift together the flour, baking soda and spices, and add the almonds.

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Add the flour mixture to the wet ingredients and stir with a wooden spoon until all the flour has been absorbed. The dough will be super sticky; stick it in the fridge for at least 30 minutes.

Once your dough has been chilled, flour a work top/cutting board, flour your hands and scoop out about 1/4 of the dough, pressing it into a dough ball. Sprinkle a bit more flour on top of the ball, and roll into a log. Place on a cutting board, and repeat with the remaining dough. Put back in the fridge for at least 30 minutes.

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Preheat your oven to 200°C / 400°F. Take one of your dough logs out of the fridge, and, using a very sharp knife, swiftly slice into thin slices, as thin as you can get them, and place on a cookie sheet covered in baking parchment. Put the unused dough back in the fridge before the rest of the log melts completely! 🙂

Bake for about 8 minutes until golden, but keep an eye on them! Because they’re so thin, they will burn and turn too dark very, very quickly (if you’re using dark syrup keep an even closer eye, as it’ll be trickier to see if the cookies are getting too dark).

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Pull the baking parchment with the cookies still on it onto a cooling rack. Wait until the cookies are completely cool before peeling them off the baking parchment and transferring to a cookie tin.

Yield: a lot! I still have a couple of logs in the fridge, I would guestimate 140-160 cookies.

P.s.: The little dark spots you can see in the baked cookies in between slivers of almond, are the ground cloves! I couldn’t get any that were ready-ground, so I ground them up myself, resulting in the cloves being less finely ground. I really like the effect, and also very much the aroma they give, not too strong at all, but very, very aromatic!

 

 

Jødekager / Danish Christmas Cookies

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Part three, of the Christmas cookie extravaganza 🙂 this weekend I baked jødekager whilst watching Elf, and it was so festive I almost couldn’t contain it. That film just has such an awesome soundtrack. And anything involving a cookie cutter has got Christmas written all over it. Do non-Christmassy cookie cutters even exist? Unfortunately my most favourite cookie cutter, a little pig cookie cutter, is at my parents’ house, so there will be no little piggie shaped cookies this year. We also have a giraffe cookie cutter, I’m sad to say I also forgot to get that one. So hearts, stars and Christmas trees had to suffice.

The literal translation of jødekager is ʽJewish cakesʼ; the theory is that the cookies got their name because they resembled a type of cookie/biscuit that was traditionally sold in Jewish bakeries and shops in Copenhagen a few hundred years back. They’re basically a crispy, buttery cookie with cinnamon sugar and almonds on top, and they are super yummy, sort of like a Danish snickerdoodle. We almost always make them at my house around Christmas time, ever since I was little.

You can roll the dough into logs and slice it, after cooling, or go the traditional route and roll/cut out the dough, as I did here 🙂 Happy baking!

Jødekager
Adapted from Louises madblog

  • 250 g (2 cups) flour
  • 150 g (2/3 cup) butter
  • 100 g (1/2 cup) sugar
  • 1 egg
  • about 40 g (3/8 cup / 1.5 ounces) blanched + chopped/sliced almonds
  • 3 tbs sugar + 2 tbsp ground cinnamon
  • 1 egg (for brushing)

Rub the butter into the flour; add the sugar, then mix the egg in with your fingers and press the dough together.

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Cover the dough in the bowl and leave in the fridge for at least half an hour.

Roll out on a lightly floured surface, as thinly as you can – about 2-3 mm – and cut into desired shapes.

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Place on a baking sheet covered in baking parchment. Brush with egg.

Mix the cinnamon and sugar in a small bowl. In another small bowl, add a bit of cinnamon sugar to the almonds.

Sprinkle a bit of cinnamon sugar on each cookie, followed by a bit of the almonds.

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Bake at 200°C/400°F for 6-8 minutes, until lightly golden. Carefully transfer to a cooling rack to cool completely.

The cookies will keep for 2-4 weeks in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies from getting soft).

Makes for about 45 cookies (depending on how big your cookie cutters are).

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Chocolate Chip & Pinwheel Christmas Butter Cookies

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These are my favourite Christmas cookies. We’ve been making these on my mother’s side of the family for at least four generations now. They aren’t a traditional Danish Christmas cookie, but my great-grandmother got the recipe in a Christmas baking leaflet (my mum still has the leaflet, it’s very old and falling apart). And we’ve been making them ever since, every Christmas. I can’t recall a single Christmas without them.

They’re very, very buttery, and the recipe makes for a LOT of cookies. Last year I only made the chocolate chip variant, because everyone prefers them (they are really yummy) and they’re a lot quicker and simpler to make, but the pinwheel ones are just so darn festive to look at, I feel like I need to make at least one small batch each year. It’s tradition.

My mum and my aunt prefer them quite crisp and brown, whilst most everyone else prefers them just slightly golden and crispy, but still a little soft. So I usually make a ‘burnt’ batch just for my mum, and keep them in a separate tin 😉

This recipe makes for about 170 cookies. You don’t have to bake them all at once, the dough keeps very well in the fridge. I usually make the dough, roll it into logs, and keep it covered in the fridge for about a week (sometimes even a tiny bit more), baking a couple of trays every few days.

You can, of course, half the amount of ingredients, if you don’t want this many, but I find that I always end up giving some away when I go to people’s houses around Christmas, and we’re a big family anyways, so eating them all usually isn’t a problem. Besides, these are the amounts listed in the original Christmas leaflet, and who am I to monkey with tradition.

Alright, you will need:

  • 1 kg (8 cups) flour
  • 750 g (3 1/3 cups) butter, cold
  • 375 g (about 1 3/4 cups plus 2 tbsp) sugar (I use raw cane sugar)
  • 2 tsp vanilla extract or vanilla sugar
  • 2 eggs
  • 225 g (8 ounces) dark chocolate (or 340 g/12 ounces, if making just the chocolate chip kind)
  • 3 tbsp unsweetened cocoa powder (if making the pinwheel variety)
  • 1 egg, beaten, for brushing over cookies

Take the largest bowl you have. You’ll need a seriously big bowl for this amount of flour and butter. Chop your cold butter into smaller bits, then rub into the flour until you have something resembling coarse breadcrumbs.

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Stir in the sugar, then the vanilla. Add the eggs and mix them into the flour-mixture a bit with your fingers, then start to gently press together your dough. Don’t worry if it seems too wet/buttery, it will come together quite nicely if you just keep pressing the dough together gently with your hands, for a few minutes.

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If you’re making the pinwheel cookies, slice the dough into three roughly equal slices in the bowl. If you want to make only chocolate chip ones, skip on ahead.

For the pinwheel cookies:

Take 1/3 of the dough. Divide it in half, one half slightly bigger than the other. In a small bowl, add three tbsp of cocoa powder to the smaller half of dough, mushing it into the dough with your fingers until it is all absorbed.

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On a lightly floured surface, roll out your white dough into a rectangle, about 40 x 25 cm. Brush with beaten egg.

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Roll out your brown dough into a roughly same size and shape; roll around your rolling pin, and transfer to your white dough sheet (this can be tricky, but even if it breaks and you have to patch it up a little, who cares if some of your pinwheel cookies look a bit more wonky than the rest – just eat those, and no one will be any the wiser). I usually trim the edges of the rolled out dough, to make for a more even pinwheel pattern, but this year I forgot!

Brush the brown layer with beaten egg as well, then carefully roll your dough into a roulade, as tightly as you can.

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Cut in half, then gently roll into two logs. Place on a cutting board, cover in tin foil, and set to cool in the fridge for at least an hour, preferably a bit more.

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Put the beaten egg in the fridge to use later, when baking the cookies (unless you’re baking them on different days, then you will need to crack a new egg!).

For the chocolate chip cookies:

Chop the chocolate into fairly small bits (340 g if using all the dough, 225 g if using 2/3 of the dough). Add to the dough, along with any chocolate dust, and work with your hands until the chocolate chips have been incorporated into the dough.

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Roll into logs, place on a cutting board, cover in tin foil and put in the fridge for at least an hour, before cutting and baking.

Baking the cookies:

Preheat your oven to 200°C / 400°F.

Grease one or two baking sheets. No need to re-grease the baking sheet between batches, one time will do.

Slice the dough logs into 5 mm slices, and place on the baking sheets (sorry for the jumps between pinwheel and chocolate chip cookies – seems I was inconsistent in documenting the process 😉 ). Lightly press down on each cookie with the ball of your hand to flatten it a tiny bit more, then brush with beaten egg.

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Bake for 5-7 minutes (depending on how dark you like them – I like them around the 6 minute mark, but as mentioned above, I make some almost burnt ones for my mum and aunt, baking them for 7-8 minutes.

When done, leave for a minute on the baking sheet, then transfer to a cooling rack.

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Repeat the slicing, flattening and egg-brushing process until all of your cookies are baked 🙂 (or you can leave the logs of dough on a cutting board, covered in tin foil in the fridge, for around a week, baking them whenever you wish!).

Store in cookie tins/airtight containers (if using a plastic container, be sure to line it with baking parchment to keep the cookies from getting soft). These keep till well after Christmas if there are any left, at least a month I’d say.

P.s.: I may not use an egg-wash next year, as I missed one, as you may have noticed in the picture above, and I rather like the ‘matte’ look! But let’s see 🙂

Klejner / Danish Christmas Cookies

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I am way, way in the Christmas spirit! I’ve more or less got all my Christmas shopping done already (got most of it done in the first week of December (??!) – new record for me), I’ve started writing Christmas cards, and I even have my first batch of Christmas cookies in the bag. I really don’t know what’s come over me this Christmas season. It may simply be procrastination.

In Danish we call cookies ‘småkager’, which means little cakes. Christmas cookies are ‘julesmåkager’
(jul = Christmas), and klejner (pronounced ‘kleiner’) fall into this category. Klejner is one of the oldest type of Danish Christmas cookie, dating all the way back to the Middle Ages! The name ‘klejne’ stems from the Low German word for little (klein). So klejner are litterally ‘littles’ 🙂

Klejner are traditionally cooked in oil, resulting in a deliciously crispy texture, but I’ve come to find them a bit too heavy , especially in combination with all the other rich foods that are around during the festive season, so even though I couldn’t find any recipes for a baked variant I decided I wanted to try to bake them in the oven this year (using this recipe as my point of departure). The result is a softer, lighter cookie, but no less delicious in my opinion, especially when covered in lemon icing (this is more customary for Norwegian klejner, which are larger and softer than Danish klejner, and not for the smaller and more crispy Danish klejner; since mine are small, but not super crunchy, I decided to try and make a little Danish-Norwegian klejne-baby 🙂 ).

The cookies have a trademark twist that looks complicated but really isn’t. I may make the deep-fried version too, but I have a feeling the baked one will do me just fine this season 🙂 I hope you try
them out!

You will need:

  • 2 eggs
  • 125 g butter  (just over 1/2 a cup), softened + about 50 g melted ( just under 1/4 cup) for brushing over the cookies (this butter-brushing step isn’t necessary if you decide to deep-fry the klejner, rather than baking them)
  • 125 g (2/3 cup) sugar
  • 150 ml (2/3 cup) heavy cream
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 450 g (about 3 and 3/5 cups) flour, plus some for dusting the table when rolling the dough out
  • zest of one (untreated) lemon
  • 300 g icing sugar  (about 2.5 cups) + juice of about one lemon for the icing (omit this if deep frying the klejner)
  • Optional: about 750 ml vegetable oil for deep-frying, should you decide to do this instead 🙂

Because the recipe is originally in Danish and not easily adapted to cups, I would really advise you to use kitchen scales to measure out the ingredients, although I’m sure it will be fine even if you don’t 🙂

In a large mixing bowl, cream together the granulated sugar and softened butter. Whisk in the eggs (preferably one at a time – do as I say, not as I do…). Mix the flour, baking powder and baking soda, and stir half of this into the butter and egg mix.

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Grate in the lemon zest, then whisk in the heavy cream. Add the remainder of the flour mixture and knead the dough with your hands until you have a soft, elastic dough that is still slightly tacky to the touch.

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Roll out about 1/4 of the dough on a floured surface, and cut long strips about 3 cm / 1 inch wide. Cut across at an angle, making the strips about 5 cm / 2 inches long. Peel off the scraps and make a scrap pile.

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Cut a slit about 2 cm / 2/3 inch long in the middle of each dough strip. Pull one end of the dough strip through the slit, pulling gently to make the signature shape.

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Place the cookies on a well-greased baking tray. Melt the extra 50 g of butter, and slather the cookies in melted butter before baking for about 5-6 minutes at 200°C / 400°F.

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Don’t overbake them, take them out of the oven when the edges are just beginning to brown. Transfer to a cooling rack to cool.

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Repeat with the rest of the dough (no need to re-grease the baking trays, but do repeat the slather-in-melted-butter step). Make sure to roll the scraps into a ball and use this too.

Let cool, then mix the icing sugar and lemon juice into a thick icing (you want an icing that will stay on the cookie and hold its shape, not a glaze). Ice your cookies. Be sure to let the icing set before transferring the iced cookies to an airtight container/cookie jar.

The iced cookies keep for a few weeks at least in an airtight container 🙂

Makes for about 36 cookies.

P.s.: If you decide to deep-fry them, heat your oil in a wide sautéeing pan, then fry your klejner in batches of 10-15 or so, however many fit in your pan without it getting too crowded, for about 2-3 minutes, turning them over mid-fry. Remove from the oil with a slotted spoon, and transfer to a plate covered in kitchen towel, to absorb the excess oil. Let cool off slightly, then enjoy 🙂 Keep in an airtight metal tin.

Chewy Oatmeal Chocolate Chip Cookies

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Adapted from Grand Central Oatmeal Chocolate Chip Cookies

I’ve been wanting to make some oatmeal cookies for a while now; about a month ago I tried my hand at some banana oatmeal cookies with chocolate chips and coconut flakes, but they turned out a bit boring to be quite honest; I suspect one of the reasons was that I used instant oats, which resulted in a very ‘meh’ consistency. Well I finally remembered to buy old fashioned oats yesterday, and so today I’m trying these out!

I heard about the recipe on an episode of Spilled Milk (highly recommended, in case you haven’t already heard of it), where Matthew mentioned these chewy, perfect oatmeal cookies. While I guess everyone’s idea of a perfect cookie is a relative concept, I gotta say these are very yummy. They are, in my opinion, the right amount of chewy to crunchy, and very easy to make, always a bonus 🙂 I made them smaller than the original recipe calls for, and also reduced the chocolate content by three quarters – not a huge fan of milk chocolate, nor of ‘too much’ chocolate in cookies (and milk chocolate can get a bit sickly sweet – but this is all a matter of personal preference! 😉 ) – but I still found it to be a more than adequate amount of chocolate 🙂 These taste a bit like the oatmeal cookies you can get in the food section at IKEA, except CHEWY! What’s not to like.

And even though I’m not a huge fan of milk chocolate, it does suit oatmeal cookies. I’m not sure about using dark chocolate in these – although I might have to try it out at some point, just to see.

But meanwhile, for these you will need:

  • 120 g / 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 110 g / 1 stick / 1/2 cup butter, softened
  • 100 g / 1/2 cup sugar
  • 100 g / 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 120 g / 1 1/3 cups old fashioned rolled oats
  • 85 g / 3 ounces / about 1/2 cup of milk chocolate, chopped

Preheat your oven to 180˚C / 350˚F.

Cream together the butter and sugars (using an electric beater, if you like, but I just use a wooden spoon). Whisk in the egg and the vanilla.

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Mix the flour, baking powder, baking soda and salt; add this to the butter mixture and stir with a wooden spoon or silicone spatula until combined.

Mix the chopped chocolate and oats, then add to the dough and mix until combined.

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Roll into (shelled) walnut-sized balls of dough and distribute on a non-stick baking sheet (or cover a regular baking sheet with baking parchment), about 12 per sheet.

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Bake for 7-8 minutes, turning the baking sheet after 3-4 minutes. When the cookies have spread out and are just beginning to brown at the edges, about 6-7 minutes in, take the baking sheet out and give each cookie a light tap with a wooden spoon; return to the oven for a minute.

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When done, the cookies will be golden around the edges but still look slightly underdone in the middle. Leave to firm up for a minute or so on the baking sheet before transferring to a cooling rack. Wait about a minute, then eat a big bunch and feel slightly queasy for the rest of the day. Keep the cookies in an airtight tin; keep eating cookies throughout the day to test whether they’re still yummy, maintaining your cookie-nausea until all the cookies have disappeared.

Makes for about 32-33 cookies (after you’ve eaten some of the raw dough).

 

Apple and Cinnamon Oatmeal Pancakes

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The past week has been wonderfully mild and sunny, but there is also something to be said for gloomy weather. The weather is so grey and rainy today, it’s completely justifying my desire to just stay inside and bake and take naps. I may have been a cat in a previous life. I think I’d make an awesome cat, at least in terms of my love of snuggling up in a blanket and snoozing.

I woke up today craving pancakes. Since I had a dinky old apple that needed to be used, I decided to make these instead of my usual blueberry oatmeal pancakes. And I’m really glad I did, I like these even better!

They’re super quick and easy to make, but do require that you have buttermilk in  the fridge. Since I had a litre that’s about to go off, I decided to spend my Sunday baking all the things I have in my repertoire that require buttermilk (I’m making butter scones later!).

Anywho, here is what you’ll need for 12 pancakes!

Apple and Cinnamon Oatmeal Pancakes
Adapted from this recipe from Orangette.

  • 90 g ~ 1 cup rolled oats/oatmeal (not steel cut!)
  • 240 ml ~ 1 cup buttermilk
  • 30 g ~ 1/4 cup flour
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 egg
  • 55 g ~ 1/4 cup butter, melted
  • 1 apple (I like to use tart apples for baking/cookies, such as Granny Smith, but since the one I had was a milder tasting Gala apple, I added a squeeze of lemon juice)
  • Olive oil, for cooking (or another vegetable oil of your choice)

Mix the oats and buttermilk in a medium bowl. Whisk in the egg and melted butter.

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Mix the flour, sugar, baking powder, baking soda, salt and cinnamon in a small bowl and add this to the wet ingredients.

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Peel, core and chop the apple into fairly small pieces (about blueberry-sized!) – if your apple isn’t tart, and if you, like me, like a bit of tartness to your apples, add a squeeze of lemon juice to the chopped apples. Add to the batter.

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Heat about 1 tbsp oil (I use olive oil) in a large non-stick pan or skillet, on the lowest setting of the biggest burner on your stove/hob. Place four dollops, each about a 1/4 cup, in your pan, and cook (on low heat) for about 3 minutes on each side, to let the apples begin to soften slightly. Place the finished pancakes in a dish (I quickly heat up my dish in the oven so that it keeps the pancakes warm while I make more) and cover in tin foil. Re-oil your pan and repeat.

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Serve with maple syrup or cinnamon sugar 🙂

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White Chocolate Chip Cookies with Cranberries and Sea Salt

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I love chewy cookies. I don’t really get the appeal of a crunchy chocolate chip cookie. On the other hand, I find that store-bought cookies tend to be almost too squidgy; you need a crispy edge to off-set the chewiness.

David Lebovitz’ cookie recipe is the best I’ve ever tried; there’s this tapping technique involved which guarantees a soft and chewy centre, and the addition of flaky sea salt makes for a dangerously moorish cookie that somehow doesn’t overwhelm you with sweetness. I dare you not to get addicted.

I recently tried a cookie with dried cranberries and white chocolate, and decided to try out this variation using David Lebovitz’ recipe as a base. A decision I have not regretted – I liked them so much in fact, that I made them again a few days later. They are a bit dangerous though, I think I actually managed to eat 8 or 9 cookies in one day (I brought them to work, but managed to eat so many sitting at my desk that I didn’t have enough left to share for afternoon coffee, and had to take the remaining few back home to hide my cookie binge). Don’t say I didn’t warn you.

You will need:

  • 115 g ~ 4 ounces butter, softened
  • 110 g ~ 1/2 cup + 2 tsp sugar
  • 100 g ~ 1/2 cup light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 180 g ~ 1 1/3 cups flour
  • 1/2 tsp baking soda
  • 3/4-1 tsp flaky sea salt (I used Maldon)
  • 100 g ~ 3 1/2 ounces white chocolate, chopped
  • 100 g ~ just over 3/4 cup dried cranberries, chopped

Cream the softened butter and the sugar with a wooden spoon until well incorporated. Whisk in your egg and vanilla extract.

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Mix together the flour, flaky sea salt and baking soda, then incorporate this into the butter-sugar-and-egg mixture until all the flour has been absorbed.

Add the (quite finely) chopped white chocolate and cranberries.

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Chill the dough in the fridge for at least an hour, then roll into small-ish walnut-sized balls and place on an ungreased baking sheet (or, if you’re impatient, roll into walnut-sized balls, place on a baking sheet and place said baking sheet in the freezer for about 10-15 minutes while the oven heats up!). Press down a little on each cookie so that they are somewhere between round and flat (but still thick, as the dough will spread as they bake and you don’t want your cookies to turn out too thin).

Bake for 9 minutes at 180°C (350°F) until the edges begin to brown lightly, turning the baking sheet halfway through baking. At the nine minute mark, take your baking sheet out of the oven and gently ‘tap’ each cookie with a wooden spoon to release the air trapped in the cookie, and ensure a dense, chewy cookie texture. Return the cookies to the oven for 1-3 minutes depending on how crunchy/chewy you like your cookies. I like them quite chewy, so I only return them to the oven for a minute or so.

Take the cookies out of the oven (if the cookies have ‘risen’ a bit again, give them another gentle tap on top), and leave on the cookie sheet for about a minute to set up before transferring to a wire rack to cool.

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Makes for about 34 cookies

Adapted from David Lebovitz’ recipe for Salted Butter Chocolate Chip Cookies

P.s.: Although these keep well for a few days in an airtight container, I prefer to make a few cookies at a time by rolling the dough up into individual cookie sized balls, wrapping each ball in baking parchment, and keeping these in a bag in the freezer (for up to two months, should they last this long). That way you can make a cookie (or eat a bit of frozen cookie dough 😉 ) whenever you feel like it 🙂