hello Monday… it’s dreary and grey over here… and I am glad. Nothing is worse than being stuck in a concrete box of an office box and watched the last days of Summer pass you by. Over the weekend I made yet more cookies.. if I’m honest the peanut sandwich cookies tasted amazing.. but visually I felt they were kind of wack. So, I got back on the cookie horse and made these delicious chocolate and hazelnut cookies.
I spent the weekend being a bit sick and watching some Harry Potter… may sound sad but it was pretty awesome and chilled. Harry Potter and the Half blood Prince… the one where Dumbledore dies. Makes me tear up everytime. Ergh, stupid deatheaters. A favourite scene is when Ron absolutely kills it in the Quidditch trials. ahhh. good times!
For this recipe, rather than using cooking chocolate I used some old chocolate bars I had left over, but I think cooking chocolate is always the juiciest and gooeist when it comes to cookies, so I have substituted chocolate bars with cooking chocolate in the recipe.
So, it’s my boyfriend and my 2 year anniversary in a few days. His favourite biscuits are NICE ones – not nice the adjective, but those delicious coconut biscuits which no one really knows if they are pronounced NEECE like the town in France or NICE like the adjective. Anyway, to cut a long story short, I wanted to make them but finding a recipe for them proved impossible. So I just made these coconut biscuits – I took a shortbread recipe and just added coconut. Worked very well and they were both crunchy and fluffy!
My big sister Selina turned 29, so I thought I would bake her cookies based on her favourite flavour combo: ginger and dark chocolate. I know dark chocolate is a bit like marmite, but we are a family of serious dark chocolate lovers… guzzling it down (me in particular), while reassuring ourselves that it is really healthy…because it is dark.
As far as the consistency of these cookies goes, they are fairly soft and gooey rather than extra crunchy. This is because, one thing I have often thought about traditional gingerbread and ginger biscuits is that they can sometimes lack that hidden gooeyness or creamy texture that really make me squeal with delight. So, rather than just using dried ginger powder…. I used stem ginger. If you like ginger, you will love this. If you don’t really like ginger… give it a go. It really is scrumptious.
Crunchy on the outside, gooey on the inside – just like God intended….!