Spiced Oat & White Chocolate Maple Glazed Cookies
As soon as I smelt these cookies baking in my oven, I knew I’d love them. They’re delicately spiced, soft and chewy. They’ve got some texture from the oats and the gooey white chocolate. They’re rolled in sugar before baking to give them a crackly top which clings to the maple glaze in a fashion that reminds me of a desert landscape. I think they’re so beautiful in their simplicity and will be a recipe I’ll make time and time again.
Strawberry, Lemon, White Chocolate Cookies
Summer in a cookie. This gorgeous lemon oat cookie is swirled with fresh strawberry compote, scooped and rolled in a zesty lemon sugar. Once baked, they’re gooey in the middle and crisp on the edges with pockets of creamy melted white chocolate.
Lavender & Vanilla Bean Viennese Bows
These lovely biscuits are delicately flavoured with ground dried lavender and dipped in a vanilla bean white chocolate. They’re such a beautiful little treat to have in the afternoon. The biscuit is a typical Viennese Whirl; buttery and short yet it holds its shape beautifully. Don’t think of these as tasting like your grandmas knicker drawer, the lavender doesn’t overpower but just dances along complimenting the other flavours.
Espresso Double Chocolate Rye Cookies
These cookies are all my favourite things in one; brown butter, espresso and white chocolate. A very luxurious and adult cookie. They’re on the thinner side but stay beautifully gooey in the middle with a little crisp on the edges.
Pecan Pie Oat Cookie Bars
A cookie bar gives you 80% gooey centre and 20% crispy edges. Just make the dough, press it into the tin and bake. These though, have a pecan pie layer running through the middle. It stays lovely and soft and sits alongside the cinnamon oaty cookie really well. I’ve topped them with chunks of rich dark chocolate and plenty of flaky salt to contrast against the sweetness of the bar. Plus, it looks pretty.
Peanut, Stem Ginger & Miso Cheesecake Swirl Cookies
These are my ode to the sweet and salty lovers. I am one of them so these are also for me! I have been a bit obsessed with making flavoured chocolate barks for my cookies. It has really opened up so many possibilities to add in flavours that you don’t necessarily want in the actual cookie dough.