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This being the first month and the holiday cookie season, I’ve got a bonus recipe for you. You can choose to make either or both cookie recipes. The first recipe is for Bolinhas or the Goan Coconut Cookies from The Flavor Equation cookbook we make every year at Christmas. The cookies are highly aromatic with the sweet, nutty aroma of coconut, and we pack them in gift boxes along with other sweet treats like marzipans, milk creams, fruit cake, etc., to give to neighbors, friends, and families. The second recipe is for the Spicy Chocolate Chip Hazelnut Cookies from my cookbook, Season. Tiny bits of chopped crystallized ginger and a ground black pepper give these chocolate chip cookies a magical flavor. Plus, the combination of hazelnuts and chocolate is one of the best fragrances in your kitchen.
What will you bake?
No reviews 1 1/2 cups + 1 Tbsp /250 g]fine-grade semolina flour 1 1/4 cups/250 g sugar 2 Tbsp ghee or unsalted butter 1⁄4 tsp fine sea salt 1 1⁄2 to 2 tsp ground green cardamom 1 tsp coconut extract (optional) 3 large egg yolks plus the white of one large egg, lightly whisked together All-purpose flour, for shaping the cookies No reviews 1 cup/200 g packed jaggery or muscovado sugar 1½ tsp baking powder ½ tsp baking soda ½ tsp freshly ground black pepper ¼ tsp fine sea salt 1 large egg, lightly beaten 2 Tbsp unsalted butter, melted 1 tsp hazelnut extract or vanilla extract ½ cup/75 g chopped bittersweet chocolate 1/3 cup/55 g chopped crystallized ginger Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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