Explore Crunches, Oatmeal and more!

Explore related topics

For my variation of the traditional kaeraküpsis cookie from Estonia I used a mixture of oatmeal and quinoa. The cookie won’t taste any different, but the quinoa does give it some extra crunch.

For my variation of the traditional kaeraküpsis cookie from Estonia I used a mixture of oatmeal and quinoa. The cookie won’t taste any different, but the quinoa does give it some extra crunch.

kaeraküpsis cookie from Estonia the name might sound complicated but it literally means ‘oatmeal cookie’. And that is all it is: nothing more and nothing less. It is an easy to make, nice and basic cookie for every day. The kaeraküpsis cookie from Estonia is made from oats, a cereal that grows well in the cooler climates and is used in many Nordic and Baltic dishes.

kaeraküpsis cookie from Estonia the name might sound complicated but it literally means ‘oatmeal cookie’. And that is all it is: nothing more and nothing less. It is an easy to make, nice and basic cookie for every day. The kaeraküpsis cookie from Estonia is made from oats, a cereal that grows well in the cooler climates and is used in many Nordic and Baltic dishes.

Polvoron cookie with cardamom and cranberry Somehow the cardamom in this polvoron cookie makes the cranberries taste extra fruity and -as a thank you?- the cranberries bring out the aromatic freshness of the cardamom even more. mpanion.com/polvoron-cookie-with-cardamom-and-cranberry/?lang=en

Polvoron cookie with cardamom and cranberry Somehow the cardamom in this polvoron cookie makes the cranberries taste extra fruity and -as a thank you?- the cranberries bring out the aromatic freshness of the cardamom even more. mpanion.com/polvoron-cookie-with-cardamom-and-cranberry/?lang=en

These fat little marbles are my variation of the classic ghraiba cookie from Tunisia. Dates and sesame are ingredients that are used a lot in Tunisian baking. So I kneaded some sesame seeds through the dough, filled the cookies with finely chopped dates and rolled them through some extra sesame seed. I like the crunch the sesame seeds give the dough.

These fat little marbles are my variation of the classic ghraiba cookie from Tunisia. Dates and sesame are ingredients that are used a lot in Tunisian baking. So I kneaded some sesame seeds through the dough, filled the cookies with finely chopped dates and rolled them through some extra sesame seed. I like the crunch the sesame seeds give the dough.

For my variation of the traditional shirini keshmeshi cookie from Iran I used cinnamon instead of saffron and swapped the raisins for dried cranberries and pistachio nuts. These cookies are quite sweet (shirin means sweet in Persian!) and you could make them with a little less sugar if you don’t have such a sweet tooth.

For my variation of the traditional shirini keshmeshi cookie from Iran I used cinnamon instead of saffron and swapped the raisins for dried cranberries and pistachio nuts. These cookies are quite sweet (shirin means sweet in Persian!) and you could make them with a little less sugar if you don’t have such a sweet tooth.

Speculaas sekerpare cookie added some typical Dutch speculaas spices to this Turkish cookie and let them soak up a syrup with clementine zest. The traditional mix of cinnamon, nutmeg, ginger, cloves and white pepper tastes very nice in this soft cookie. http://cookiecompanion.com/speculaas-sekerpare-cookie/?lang=en

Speculaas sekerpare cookie added some typical Dutch speculaas spices to this Turkish cookie and let them soak up a syrup with clementine zest. The traditional mix of cinnamon, nutmeg, ginger, cloves and white pepper tastes very nice in this soft cookie. http://cookiecompanion.com/speculaas-sekerpare-cookie/?lang=en

Ginger almond cookie This chunky little cookie with almonds on the bottom and soft sticky ginger on top is my variation of the classic barazec cookie from Jordan. This –not too sweet– ginger almond cookie is good for dipping into a large glass of mint thee or a cup of strong coffee. http://cookiecompanion.com/ginger-almond-cookie/?lang=en

Ginger almond cookie This chunky little cookie with almonds on the bottom and soft sticky ginger on top is my variation of the classic barazec cookie from Jordan. This –not too sweet– ginger almond cookie is good for dipping into a large glass of mint thee or a cup of strong coffee. http://cookiecompanion.com/ginger-almond-cookie/?lang=en

semita cookie from el salvador The traditional semita is a tray bake made from a rich and buttery yeast dough with a thick layer of pineapple jam hidden in the middle.

semita cookie from el salvador The traditional semita is a tray bake made from a rich and buttery yeast dough with a thick layer of pineapple jam hidden in the middle.

Of course I could say that I used left over Easter eggs for my variation of the traditional Figolla cookie from Malta. But I would be lying: I never have any Easter eggs left over. So for these cookies I used a good dark chocolate with 70 % cacao or more. Don’t make these cookies too small as you will want to fill them with a generous amount of the tasty chocolaty almond filling.

Of course I could say that I used left over Easter eggs for my variation of the traditional Figolla cookie from Malta. But I would be lying: I never have any Easter eggs left over. So for these cookies I used a good dark chocolate with 70 % cacao or more. Don’t make these cookies too small as you will want to fill them with a generous amount of the tasty chocolaty almond filling.

Pin ItIn Malawi worden ook macadamianoten geteeld en de van oorsprong Australische bomen doen het prima onder de Afrikaanse zon.  Ik ben gek op de boterige witte kogeltjes en gebruikte ze in mijn variatie op het klassieke mtedza koekje uit Malawi. Omdat macadamia’s vetter zijn dan pinda’s liepen de koekjes behoorlijk uit. Toen ik het … Continue reading »

Pin ItIn Malawi worden ook macadamianoten geteeld en de van oorsprong Australische bomen doen het prima onder de Afrikaanse zon. Ik ben gek op de boterige witte kogeltjes en gebruikte ze in mijn variatie op het klassieke mtedza koekje uit Malawi. Omdat macadamia’s vetter zijn dan pinda’s liepen de koekjes behoorlijk uit. Toen ik het … Continue reading »

Pinterest
Search