As the wheel spins towards the winter solstice, I find myself craving the drinks of xmases past. Growing up, spiced eggnog was one of my favourite xmas drinks, especially if it had a good slug of rum or whiskey. Xmas is celebrated in summer down under, so a cool drink was the perfect tonic for the often warm weather typical for December.
As an Aussie Pagan, I celebrate the winter solstice in June, which in Melbourne is usually very cold. While I craved the creamy and boozy pleasures of an eggnog, I wasn’t too keen on sipping a chilled drink.
As I researched warm eggnog recipes, I discovered a drink called Southern Boiled Custard. Despite the name, the custard is not boiled but gently simmered and is usually served chilled like eggnog. While I loved the idea of drinking custard, I was still keen to find a warm drink for the winter solstice. After a bit more research I found a few recipes that suggested serving drinking custard warm!
I’ve added a good splash of bourbon to my recipe, making it a perfect festive drink for midwinter. 🙂
Warm Drinking Custard
Ingredients 2 eggs 1/4 cup sugar pinch of sea salt 2 cups milk 1/4 teaspoon vanilla extract 60ml bourbon
Instructions Whisk together the eggs, sugar and salt in a heatproof bowl. Bring the milk to a simmer in a heavy-bottomed saucepan. Slowly pour the hot milk mix into the egg mixture, whisking continually. Pour the mixture back into the saucepan. Whisk until the custard begins to thicken. Remove from heat. Whisk in the vanilla extract and bourbon. Pour the custard into heatproof glasses or mugs. (Makes two generous serves.)
I haven’t read many Shakespeare plays, but of the ones I have read, Macbeth is my favourite. I love the way Macbeth and Lady Macbeth’s lives change after Macbeth meets the three witches and hears their prophecies. The play is filled with so many fabulous speeches and unforgettable moments. Naturally the scenes that bewitch me the most are those with the three witches.
“When shall we three meet again?” ask the witches. “Whenever Macbeth comes to town!” is my answer.
So when Verdi’s opera Macbeth came to Melbourne recently, I couldn’t wait to get there and meet the three witches again. 🙂
The opera was staged at the historic Her Majesty’s Theatre. Before the show started an announcement was made that Helena Dix, the lead soprano playing Lady Macbeth, had severe sinusitis and couldn’t sing. However, in the grand tradition of the show must go on, she was going to act the role and another soprano would sing her part offstage. While the crowd groaned in disappointment, I was excited. A disembodied voice at the opera? How very Macbeth!
The curtain rose for the first act and I was pleasantly surprised to see not three witches but thirty! The fascinating coven of witches were hypnotic as they sang, spun and wove their way through the scene. Hearing them sing their lines in Italian was appropriately eerie. My eyes occasionally darted to the monitors with English translations, but, not wanting to miss too much of the action happening on stage, I relied on my knowledge of the play to get me through the language barrier.
As much as I love the witches, I was getting excited about Lady Macbeth’s entrance. I couldn’t wait to see a soprano lip-syncing. I was even more excited when I realised I could see the woman singing the role from my seat. My eyes jumped from the miming opera singer on stage to the singing soprano just offstage. In the end, voice or no voice, the power and brilliance of the artist playing Lady Macbeth enthralled me. I soon forgot about lip-syncing as the divine opera performer took me through the tragic journey that is Lady Macbeth’s life. By the time the play ended I was bewitched, not only by the witches, but by the unforgettable performance of an opera singer without a voice.
Ironically, not long after seeing Macbeth I was struck with a severe cold, sinusitis and laryngitis. It made me wonder if the superstitions surrounding Macbeth may have been visited upon me! Unfortunately, it’s something that happens to me occasionally so I wasn’t too worried. When I was young and suffering from a cold or sore throat, my parents would make me a cup of tea with honey, lemon and a good splash of whisky. This drink is similar to a Hot Toddy which is usually made with hot water instead of tea. As a tribute to the witches in Macbeth, I’m making my toddy with Strega Liqueur (witches liqueur) named in honour of the Benevento Witches!
Ingredients 1 teaspoon honey 1 cup hot water 30ml (1 oz) Strega 15ml (1/2 oz) whiskey 1 slice of lemon
Instructions Place the honey in a heatproof glass or mug. Add the water and stir until the honey is dissolved. Pour in the Strega and whiskey. Top with a slice of lemon. Sip slowly and enjoy its magical properties. 🙂
May 26 is World Dracula Day. This is the day that Bram Stoker’s novel Dracula was published in 1897. There are so many brilliant characters in Dracula who, although they do not appear very often, are nonetheless unforgettable. The three vampire women who live in Castle Dracula are such creatures.
The three female vampires are never individually named in Dracula but are collectively called the “weird sisters” or “sisters”. It is Jonathan who calls them the “weird sisters”, a name that links them to the witches in Shakespeare’s Macbeth. They are known as the “Brides of Dracula” in popular culture but that name was never used in the novel. Intriguingly, it is the name “sister” that the female vampires themselves embrace.
After Mina is been bitten by Dracula and slowly starts to turn into a vampire, she travels to Transylvania, where she meets the three female vampires. They recognise her vampiric nature and welcome her into the sisterhood with the words “Come, sister. Come to us. Come! Come!” Another form of sisterhood is the relationship between Mina and Lucy in which Mina describes Lucy as a sister. The nuns that take care of Jonathan when he escapes from Castle Dracula are another important form of collective “sisters” that highlight the importance of sisterhoods in Dracula.
While the vampire sisters are never named, they are certainly described in graphic detail by Jonathan who meets the beguiling vampire trio at Castle Dracula.
“In the moonlight opposite me were three young women, ladies by their dress and manner.”
“Two were dark, and had high aquiline noses, like the Count, and great dark, piercing eyes that seemed to be almost red when contrasted with the pale yellow moon. The other was fair, as fair as can be, with great wavy masses of golden hair and eyes like pale sapphires.”
“All three had brilliant white teeth that shone like pearls against the ruby of their voluptuous lips.”
“I felt in my heart a wicked, burning desire that they would kiss me with those red lips.”
While Johnathan is both seduced and repulsed by the vampire sisters, they only see one thing in him – blood!
“He is young and strong; there are kisses for us all.”
To celebrate the sisters’ desire for bloody vampire kisses I thought I would make them a Vampire’s Kiss Cocktail.
A Vampire’s Kiss is a delicious drink made with Chambord, vodka and cranberry juice. Chambord is a French liqueur flavoured with red and black raspberries. The colour of the red and black raspberries made me think of the two dark haired sisters and the vodka made me think of the pale sister. The red cranberry juice adds to the bloody colour of the cocktail and is a perfect reflection of the bloody lips and bloody desires of the vampire sisters. While cranberry juice is traditional, I used pomegranate juice as pomegranates are linked to Demeter, Persephone and Hades. There are many references to this myth in Dracula, especially in the name the Demeter, the ship that brings the Count to England.
To make sure we don’t disappoint the vampire sisters by running out of liquid kisses, the amounts below are easy to scale or up or down so you can make a small cocktail for one or a pitcher for a crowd!
Ingredients 1 part Chambord 2 parts vodka 2 parts pomegranate juice
Instructions Pour the Chambord and vodka into a chilled glass or jug. Top with pomegranate juice.
One of the quirks of celebrating Halloween on April 30th in the southern hemisphere is that it sometimes coincides with Eastern Orthodox Easter. Due to the differences between the way Orthodox and Western churches calculate Easter, they are often on different days. Halloween and Western Easter cannot fall on the same day, but that’s not so for Orthodox Easter. You can read about the complicated reasons for the differences in Easter dates in my previous post Moon Over Easter.
This year Orthodox Good Friday falls on Southern Hemisphere Halloween, which got me thinking about the similarities between those two special days. Naturally I thought about Halloween’s focus on ghosts and spirits and Easter’s focus on the death and resurrection of Jesus. How much more Halloween can you get than a story of a man dying and then returning from the dead? It doesn’t even matter if he returns as a man, zombie or ghost – it all fits with the spirit of Halloween!
Another Halloween/Easter theme is blood. Gory and scary looking food is a feature of Halloween celebrations, while the Easter tradition of colouring eggs red is meant to represent the blood of Christ that is shed on Good Friday. The hard eggshell represents the tomb Jesus is sealed in, and when you crack the eggshell, it symbolises Jesus’ release from the tomb and his resurrection from the dead. This connection of the egg with blood, death and rebirth, makes eggs perfect symbols for Halloween too.
A tasty egg dish that is traditionally served for both Easter and Halloween is Devilled Eggs. I’ve already shared a recipe for Devilled Eggs in my Dracula’s Journey post. I’ve added a Halloween tweak to the recipe, which now features pumpkin puree and pumpkin spice. I also decorated the eggs with pumpkin seed flour, pumpkin seed oil and pumpkin seeds to really pump up the pumpkin flavours. You can also drizzle with pomegranate molasses or another red sauce to give them a ghoulish look. 🙂 The great thing about Halloween food is that you can go all out with the decorating!
Pumpkin Devilled Eggs
Ingredients 6 boiled eggs 2/3 cups pumpkin puree 1 tablespoon sour cream sea salt to taste pumpkin spice to taste*
for decorating pumpkin seed oil pumpkin seed flour pumpkin seeds
Instructions Cut eggs in half lengthways and scoop out the yolk into a bowl. Mash the egg yolk then add the sour cream and pumpkin puree. Mix until combined. Add salt and pumpkin spice to taste. Spoon or pipe mixture back into the eggs. Decorate your eggs your way!
*you can use store-bought pumpkin spice mix or make your own. This is my version: 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Mix the spices together in a small bowl.
This year I thought I would commemorate Bram Stoker’s April 20th Deathiversary by exploring Quincey P. Morris, an important but often overlooked character in Dracula.
Quincey P. Morris is a young, rich American from Texas. He’s a larrikin who carries a bowie knife. He has travelled and had many adventures and is a bit rough and ready. He loves using American slang when he is with friends but is also a gentleman with impeccable manners. Quincey is close friends with both Arthur Holmwood and Dr Seward. All three are in love with Lucy Westenra and all three propose to her. Although Lucy chooses Arthur, Dr Seward and Quincey remain loyal and devoted friends to both Arthur and Lucy. When Lucy is bitten by Dracula, Arthur, Dr Seward and Quincey join forces with Abraham Van Helsing to try and save her life. Sadly they fail and Lucy becomes one of the undead and is eventually staked by Arthur.
When Mina Harker becomes the next target of Dracula, Arthur, Dr Seward, Quincey and Abraham Van Helsing join forces with Mina and her husband Jonathan Harker, to do battle with Dracula for the life and soul of Mina. After mighty struggles and an arduous journey to Transylvania, Mina watches as Jonathan and Quincey fight a band of gypsies protecting the fleeing Dracula. As they fight their way towards Dracula’s crate, Quincey is stabbed by one of the gypsies. Undeterred, Quincey makes it to Jonathan’s side and together they pry open Dracula’s crate. A horrified Mina watches as Jonathan slits Dracula’s throat and Quincey stabs Dracula in the heart with his bowie knife. Dracula’s body crumbles and disappears before their eyes. A dying Quincey watches as the symbol of Mina’s corruption, a wafer burn scar on her forehead, vanishes. He dies a happy man knowing that Mina’s soul is restored.
On the anniversary of Quincey’s death, Mina gives birth to a son. Quincey Harker has a bundle of names that link all the vampire hunters together but they call him Quincey in honour of his ultimate sacrifice. Quincey P. Morris is in many ways the true hero of Dracula. As a big fan of Quincey, I’m happy that his name and spirit live on.
To pay tribute to Stoker’s fascinating yet underrated character, I was considering making a Texas Funeral Cake. This way I could honour Quincey’s Texan heritage, and also enjoy a chocolate sheet cake topped with chocolate frosting and pecans. But as I thought of Quincey, I couldn’t help thinking of quinces. The name play being too tantalising for me, I started working out how I could add quince jam or paste to a Texas Funeral Cake. As I pondered whether to add quince to the cake batter, the cooked cake, or add it to the frosting, the thought hit me that as Dracula dies he crumbles. My mind then went straight to a Quince Crumble!
The joy of using fresh quinces is that, as they cook, an amazing alchemical process takes place and the white flesh slowly transforms to a reddish pink colour. Watching the quince change colour naturally makes me think of blood, which is so appropriate for a recipe honouring the deaths of the author of, and a character in, a vampire novel! I’m sure Bram will enjoy my playful take on Quincey’s role in Dracula’s crumbly end. 🙂
Ingredients 750g quinces, peeled, cored and quartered 1/4 cup caster sugar 1/2 teaspoon vanilla extract 1 + 1/4 cups plain flour 175g unsalted butter, diced and chilled 4 tablespoons brown sugar 1/4 teaspoon ground cinnamon
Instructions Place the quince in a medium sized saucepan over medium-high heat. Add the caster sugar, vanilla extract and enough water to just cover the fruit. Bring to the boil then simmer for 3 – 4 hours or until the quince have turned a pinkish red. Preheat the oven to 180C / 350F. Add the flour and chilled butter to a medium sized bowl. Using your fingertips, rub the mixture together until you form large crumbs. Add the brown sugar and cinnamon and mix through until combined. Spoon the quince into a baking dish, leaving behind any excess liquid. Sprinkle the crumble topping over the fruit. Bake, uncovered, for 25 minutes or until the crumble is golden brown. Serve with cream, ice cream or custard.
During the lead up to Easter, a recipe for a Cadbury Creme Egg “Scotch Egg” was doing the rounds and the reactions ranged from Yum? to Yuck! When a friend asked me what my take on this twisted treat would be, I put my thinking cap on and did a bit of research.
First step was to check the ingredients in the Creme Egg. Palm oil is an ingredient which was a concern because of its environmental impact, however, Australian Cadbury products are supposed to use palm oil sourced from sustainable producers which is great. The next ingredient that caught my attention was the red/orange food colouring 160c – aka paprika – yes paprika! I am allergic to paprika and all other chillies, so I couldn’t use that egg for my recipe. Undeterred, I decided to use Caramello easter eggs which I know don’t contain paprika. 🙂
My next step was to decide what coating I would use to wrap around my eggs. After some thought I went with a condensed milk and biscuit (cookie) crumb truffle mix. I couldn’t decide whether to add cacao powder into the mix so I made one batch with cacao powder and another one with milk powder. The milk powder mix is drier than the cacao mix which is really sticky, making it slightly challenging but heaps of fun to work with. I can’t decide which one I like best as they are both so tasty!
You can experiment with your own flavour combinations by mixing and matching different flavoured easter eggs such as Turkish delight or peppermint cream. You can also experiment with different toppings such as crushed cookies, sprinkles, grated chocolate, cocoa or cacao powder.
Easter Egg Truffles
Ingredients 125g shortbread cookies 25g cacao powder 25g milk powder 150ml sweetened condensed milk 12 mini caramel filled easter eggs shredded coconut for topping
Instructions Crush the shortbreads into fine crumbs in a food processor or by placing in a ziplock bag and smashing with a rolling pin. Divide the shortbread crumbs evenly into two bowls. Add cacao powder to one bowl and mix until combined. Add milk powder to the other bowl and mix until combined. Add half the condensed milk to the cacao powder mix and stir until combined. Add the remaining condensed milk to the milk powder mix and stir until combined. Place coconut in a bowl. Remove wrapping from the easter eggs. Place a tablespoon of milk powder mix in your hand, top with an easter egg, then shape the mix around the egg. Roll in coconut. Repeat until 6 eggs are covered. Place a tablespoon of cacao powder mix in your hand, top with an easter egg, then shape the mix around the egg. Roll in coconut. Repeat until remaining 6 eggs are covered. Store in an airtight container in the refrigerator. You can serve them straight from the fridge or bring to room temperature if you want a gooey centre.
I recently enjoyed a concert at the Melbourne Recital Centre by Vardos, a three-piece band that performs traditional folk music inspired by their travels through Eastern Europe. The concert I attended was “The Balkan Cookbook” which explored the culinary identity of Eastern Europe through song. During the hour long performance we were taken on a mouthwatering journey through a traditional Eastern European menu. While my body responded to the vibrant music, my mind began concocting recipes for the food and dishes being celebrated.
The starters began with a song about bacon, followed by a basil song and then one about bread. My stomach rumbled as I pictured a toasted bacon and basil sandwich! The soup course was next followed by mains, side salads, sweets and Turkish coffee. While I do love coffee and a Balkan sweet, it was the soup course that really fired my imagination – especially the tale of the stone soup.
Before launching into song, we were treated to tales about Balkan soups. It may be surprising to learn that Balkan soup courses can sometimes feature fruit soups, which are slightly sweet, usually served hot, but can also be served cold. I’m a big fan of fruit soups and have previously posted recipes for Cherry Soup and Blueberry Soup. The other soup discussed was stone soup – yes stone soup!
Stone soup is a European folktale about hungry travellers who visit a village. Carrying only a large cooking pot, they ask the villagers if they will share some food with them. The villagers say no. The travellers go to the stream, fill their pot with water, drop a large stone in it and then place it over a fire. One curious villager asks the travellers what they are making. The travellers say it is a tasty “stone soup” which they are happy to share but it could be improved with the addition of a few more ingredients. The curious villager, wanting to try the soup, says they have carrots which they are happy to share with the travellers. One by one the rest of the villagers bring ingredients to add to the soup until the pot really does contain a flavourful soup. The inedible stone is removed and the travellers and the villagers all share the soup. Although the travellers have tricked the villagers, they have taught them the value of sharing and the importance of coming together as a community.
Stone soup begins with a trick so I thought it was the perfect tale to inspire an April Fool’s Day recipe. I chose a mussel soup as it contains mussel shells which reminded me of the stone. Just remember that the shells, like the stone, are inedible so discard them once you have scooped out the tasty mussels. 🙂
Ingredients 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, finely sliced 1 medium red chilli, deseeded* and finely sliced 1 tablespoon tomato paste 1/2 cup white wine 1 lemon, juiced and zested 1kg tomatoes, finely chopped 1/2 cup fish stock sea salt to taste pepper to taste 1kg mussels, scrubbed and debearded 1/4 cup flat-leaf parsley, roughly chopped 1/4 cup basil, roughly chopped
Instructions Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add garlic and chilli and cook for 1 minute. Add tomato paste and cook for 1 minute. Add wine and cook for 5 minutes. Add tomatoes and cook for 3 minutes. Add lemon juice, zest and stock. Stir until combined. Increase heat to high and bring the stock to a boil. Reduce heat to medium and simmer, covered for 10 minutes. Add salt and pepper to taste. Add mussels to stock. Cover and steam, shaking the pan occasionally, for 3-5 minutes or until the mussels are opened. Discard any unopened mussels. Stir through the parsley and basil before serving.
This weekend is the March Equinox. One half of the world springs into Spring while the other half falls into Fall. I’m in the half that is falling into Fall, or as I more often call it – Autumn. I love this time of the year, when day and night are balanced. I love it even more knowing that colder weather is on its way! There are still sunny days ahead but the cooler nights remind us that the seasons are turning.
The Autumn Equinox is the second harvest festival on the Pagan calendar. Grains, fruits and nuts are traditional foods, as are breads, cakes, pies and other baked goods. Beer, cider and mead are great drinks to help wash down hearty Autumn fare while warming drinks such as mulled wines, ciders and piping hot chocolates provide comfort for lengthening nights.
When I think of Autumn, I think of apples and when I think of apples, I think of caramel apples! While holidaying in Las Vegas one Autumn, my best friend and I saw a store window filled with caramel apples. We were both too full to try one, so he took a photo instead.
When I got home, I just had to create a cupcake version of a caramel apple. I think the perfect drink for these sweet apple cupcakes would be a warm mug of spicy mulled apple cider. 🙂
Caramel Apple Cupcakes
Ingredients for the apple cupcakes 1 cup plain flour, sifted 1/3 cup almond meal 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon sea salt 150g (2/3 cup) unsalted butter, room temperature 2/3 cup sugar 1 egg, room temperature 2/3 cup milk 1 teaspoon vanilla extract 1 apple, peeled, cored and chopped into small pieces
for the salted caramel frosting 115g (1/2 cup) unsalted butter 1 cup dark brown sugar 1/3 cup double cream 1/2 teaspoon sea salt 2 – 3 cups icing (powdered) sugar, sifted
Instructions Preheat the oven to 180C / 350F. Line a 12-hole muffin pan with 12 paper cases. In a medium sized bowl, mix together the flour, almond meal, baking powder, cinnamon, nutmeg and sea salt. Set aside. In a separate bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg. Add the milk and vanilla and beat until combined. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Fold in the apple pieces. Using an ice-cream scoop, spoon the batter evenly into paper cases. Bake for 15 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Cool for 5 minutes before transferring to a wire rack to cool completely. Make the frosting by melting the butter in a small saucepan over low heat. Once the butter has melted, turn the heat to medium and add the sugar and cream. Stir continually with a wooden spoon until the sugar has dissolved. Add the salt and allow to cook for 2 minutes, being careful not to burn the caramel. Remove from the heat and allow to cool. Place the caramel in a mixing bowl. Using an electric mixer, gradually beat in the powdered sugar until frosting is smooth and reaches a piping consistency. This will take a few minutes of beating to achieve. Spoon frosting into a piping bag and pipe onto cupcakes.
March 16 is Panda Day. It is a day to celebrate our beloved giant pandas, though for some of us that’s everyday! 🙂 Panda Day is also a day to reflect on the important work being done to save these precious creatures from extinction.
To celebrate Panda Day, I thought I would explore the giant panda card in the World Animal Dreaming Oracle by Scott Alexander King. I bought this deck as I knew it had a red panda card which I’m hoping to explore on International Red Panda Day. I was pleasantly surprised to discover the deck also had a giant panda card. I was a little disturbed to discover this card was called Sorrow. However, to understand this card, you have to know the legend of how the giant panda came to have black and white fur.
There are a few variations of the legend, but my favourite version tells the story of a young shepherdess who protects a giant panda cub being attacked by a leopard. The brave shepherdess saves the panda, but during the struggle she is killed by the leopard. The cub returns safely to the other giant pandas, who in this legend are as white as snow. When they hear about the death of the shepherdess they are heartbroken. As a sign of respect for her sacrifice, the pandas attend her funeral. As was the custom, the pandas cover their arms in black ash. As they weep, they rub their eyes with their paws, wiping away their tears and staining their fur with black ash. To block out the sound of crying, they cover their ears with their paws, staining their ears with black ash. To deal with their grief, they hug each other, spreading the ash from their arms to their legs. To remember the shepherdess and her sacrifice, the pandas decide to never wash the ash from their fur. They have kept their black and white markings to this day.
So now you know why Sorrow is a fitting theme for the giant panda in the World Animal Dreaming Oracle. Thankfully the giant panda card has a lovely meaning. According to Scott, the giant panda reminds us of our compassion, empathy and sensitivity to the suffering of others. The giant panda also teaches us to be careful of not burning ourselves out with the weight of our concerns and responsibilities. We can care for the world, but not at the expense of our own emotional state. The giant panda is here to support us, especially when we value ourselves as much as we value others. I think this is a beautiful interpretation of our beloved pandas.
For this Panda Day, I’ll be celebrating the legend of how the panda became the black and white beauty of the bear world, by enjoying a nice slice of white cheese rolled in black ash. In true panda style I’ll also be enjoying a cup of bamboo leaf tea.
One of my favourite treats growing up was a visit to the Cookie Man in the Myer department store food hall in Melbourne. The Myer food hall was an adventure all of its own, but it was the Cookie Man that always lured me with its siren smell of freshly baked cookies.
Once lured, I would stare at the colourful and tantalising display of cookies, excitedly trying to work out which ones I would get and how many! I loved slowly picking cookies and watching them drop into the foil bag. My assortment always included Californians (flavoured with cinnamon and topped with a slivered almond) and Coffee Walnut (lightly flavoured with coffee and topped with a walnut half). I loved eating these cookies with a glass of milk or a cup of tea, but that didn’t stop me from opening the bag a few times before I got home. Luckily the bag was resealable!
Thinking about these cookies made me yearn for a cookie that combines the cinnamon flavour of a Californian with the flavours of a Coffee Walnut cookie. I decided to play around with some of my cookie recipes to create my very own Cookie Woman cookies. 🙂
Coffee, Cinnamon & Walnut Cookies (Makes approximately 18)
Ingredients 1 cup plain flour, sifted 1 teaspoon baking powder 1/4 teaspoon sea salt 1 teaspoon ground cinnamon 2 teaspoons ground coffee (or to taste) 1/4 cup walnuts, roughly chopped 125g unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, room temperature approximately 18 walnut halves for topping
Instructions Preheat oven to 180C / 350F. Line 2 baking trays with baking paper. Mix together the plain flour, baking powder, salt, cinnamon, coffee and walnuts. Set aside. In a medium bowl cream together the butter and sugar until light and fluffy. Add the egg and beat well. Add the dry ingredients and mix until combined. Drop tablespoons onto prepared trays. (Using a cookie scoop makes it much easier and gives a great shape). Gently press a walnut half onto the top of the cookie. Bake for 15 – 20 minutes or until the outer edges become slightly darker than the centre of the cookie. Place on a cooling rack and allow to cool completely before serving.