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| These aromatic spiced cookies are tender and crumbly on the inside, with a lovely crispy exterior. The wholemeal YQ wheat flour lends a rich, nutty texture that perfectly complements the crunch of the pistachios. If you can’t get hold of ground hogweed seeds (known as Golpar in Middle Eastern stores) you can replace it with ground ginger. Easy to prepare, these cookies are the ideal treat to enjoy with your afternoon tea or coffee! |
Makes 18 cookies
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
