Chocolate Waffle Cookies

Chocolate Waffle Cookies

I can go for weeks without having a sweet treat and then my sweet craving go like from Dr Jekyll to Mr Hyde. Continue reading

In an attempt to minimise my intake I bake something not overly sweet but which I will still enjoy: here is the context where this kind of chocolate waffle cookies are made. I took this recipe from an old book about cookies from Pat Alburey. It’s the second time I make these and the more I eat them, the more I enjoy them. The cookie part is made of a thin waffle that is crispy on the outside and soft inside, while the topping is pure melted chocolate with something nutty on top. These cookies thin little treats and once I begin, I find it hard to stop munching on them… next time I’ll try and bake a large one instead of many little ones.



Chocolate Waffle Cookies

Recipe for 32 pieces

Prep time: 25 min

Cook time: 15 min



60 g soft butter

90 g powdered sugar

a few drops vanilla extract

3 egg whites

A small pinch of salt

70g sieved flour

30 g cooled melted butter

120 dark chocolate

30 toasted hazelnuts – finely chopped (alternatively, like in the book, use shredded coconut)



Heat oven at 220°C.

In a bowl place the butter and the powdered sugar and whisk until fluffy. Add the vanilla extract and mix.

Whisk the egg whites with the salt until they’re foamy and add them gradually to the butter and sugar, mixing between additions. Add the sifted flour in two-three times, mixing between additions. Finally combine the melted butter.

Line a baking tray with oven paper. Take a spoonful of the batter, place it on the baking tray and gently flatten it with the back of the spoon. Space the portions apart, as the cookies will spread during the cooking process. You will need to make this in two batches so prepare one tray and bake it in the oven for 7-8 while you prepare the second one. A tip, keep an eye on the cooking process, while I made mine, I was doing the dishes and took the cookies out at the last moment.

Once the cookies are browned on the sides, remove them from the heat and transfer them to a rack and let them cool completely (it won’t take long).

Melt the chocolate in a bain-marie and using a teaspoon or a spatula, spread over the chocolate evenly.

Finally sprinkle the toasted hazelnuts on top of the cookies and leave to rest until the chocolate will have hardened.

Soft Polenta Cookies

Soft Polenta CookiesI hope everyone had a nice Easter. Like in many of these occasions, mine was filled with good food. Continue reading

On Sunday we had the traditional baby goat at my fiancé’s parent’s home. On Monday we had lunch at his aunt’s place. This is the time of the year where tourists come back and frankly it’s nice to see the streets repopulated with people enjoying the mild weather. On Saturday I had no appointments so I left home early to do my groceries as to avoid the crowd. With some time on my hands, I baked these soft polenta cookies, which turned out to not only be a treat but also a practical breakfast the following day. These easy to make cookies are soft and at the same time they have a light crunch given by the polenta flour. This recipe has a nice texture combination and the lemon brings extra freshness to the overall taste.

Soft Polenta Cookies


Soft Polenta Cookies

Recipe for about 16 units

Prep time: 15 min (+ 1 hour resting time)

Cook time: 20 min



80 g soft butter

80 g sugar

1 egg

Zest and juice of 1 lemon

140 g fine grain polenta flour

120 g flour

1.5 tsp. raising powder

A pinch of salt

Icing sugar



Cream butter an sugar together for about 4-5 min.

Mix in the egg then add the lemon juice and zest.

In another bowl combine the polenta flour, flour, rising powder and salt.

Add little by little the dry ingredients to the wet one until you get an even mass.

Let the dough rest for an hour.

Make little balls of about 3 cm and place them on a baking tray lined with oven paper. Once you have placed them slightly flatten them with the palm of your hand. Remember to leave some space between each unit.

Cook in the oven for 20 minutes at 180°C.

Once done, place the soft polenta cookies on a rack to cool and dust them with icing sugar as a final touch.


Brunsli – Swiss Chocolate Cookies

Brunsli - Swiss Chocolate Cookies
I don’t know about you but I love organising dinner parties. I get so excited when I can plan, prepare, cook, decorate, welcome the guests and entertain them. Continue reading

This Saturday, after a long time I’m hosting my fiancé’s birthday party at my home. The guest list is getting longer by the minute and honestly I don’t really know where to place everyone since I’m afraid the table will be too small for the number of guests. I have a couple of days to figure this out.

Talking about parties, soon the festive season will start and a thing I like to do is to spread the love with a few sweet treats like these “Basler Brunsli”. It’s the first time I’ve made them, usually I would taste the store bought ones and I can gladly say that these are so much better than the commercial ones. These traditional Swiss cookies, besides being gluten-free, have a great chocolaty taste without being dry. Now that I have tried these, I will never go back to the store bought ones. For this easy recipe I went around the Internet and saw that the ratios are basically everywhere the same. In my version of the recipe (which I adapted from the site: ), I added a little cocoa powder and a little salt.


Brunsli - Swiss Chocolate Cookies


Brunsli – Swiss Chocolate Cookies


Recipe for about 30-35 pieces (depending on the cookie cutter size)

Prep time: 30 min (+ 6-12 hours resting time)

Cooking time: 5 min



250 g ground almonds

200 g sugar (I used brown sugar)

1 tbsp. cocoa powder

100 g dark chocolate (85% cocoa beans)

2 egg whites

½ tsp. salt

1 pinch cinnamon powder



In a bowl mix the ground almonds, sugar, cocoa powder, salt and cinnamon.

In another bowl whisk the egg whites to a peak (optionally add a pinch of salt).

Gently blend the egg whites with the content of the first bowl.

Fill a third bowl with warm water (not boiling) and place the chocolate to soften for 3-4 min (it’s important not to stir). After the time has passed, remove the water and add the chocolate to the rest of the ingredients and gently fold the chocolate in.

Roll out the dough until it’s about 1 cm thick. To do this place the dough between to pieces of waxed paper, the situation will be less sticky and easier to work with.

Using the cookie cutter of your choice, start cutting out the shapes. To make the removal of the dough easier, dip the cookie cutter into a little sugar. When there is no more room to cut any more cookies, gather the dough and roll it out once more. Repeat until the dough is finished.

Place the cookies on a baking tray lined with waxed paper and let them dry between 6 hours to a whole night.

Heat the oven to 250 and bake for 5 min. Remove from the oven and let them cool on a rack.

Magenbrot – Swiss Honey Tidbits

Magenbrot Once someone told me that he only drinks wine when there are other people; I could say that is my case but with cookies. Continue reading

I don’t eat a lot of cookies but I found out that when there are people around I seem to enjoy them more.  I went ahead and made this “Magenbrot” recipe and a few hours later they were gone: I kept a few and with the rest I made little packages and them to my mother and her boyfriend and a few other friends. It was some time I had wanted to try this recipe of “Magenbrot”. Although I am not a huge fan of candied fruit, it’s a must in this recipe. My recipe from an old Swiss cookbook from Betty Bossy only called for candied citrus fruits (lemons and oranges) but I found some cherries. I prefer the taste of candied cherries so I replaced the orange with the ruby colored fruits.




Magenbrot – Swiss Honey Tidbits


Prep time: 25-30 min (+ one night rest)

Cook time: 25 min



For the dough:

250 g honey

250 g sugar

500 g flour

25 g ground melba toasts

1 tsp cinnamon

¼ tsp ground cloves

50 g candied cherries chopped

50 g candied cherries chopped

¾ tsp sodium bicarbonate

¾ tsp cream of tartar

1 ¼ dl milk


For the icing:

300 g sugar

1 dl water

40 g dark chocolate


Add the honey and sugar to a pan and heat to 60°C. Constantly stir and control the heat with a meat thermometer.

In a bowl mix the flour, the melba toast, cinnamon, ground cloves, candied cherries and lemons. In another recipient mix the sodium bicarbonate and the cream of tartar with the milk and add to the honey and sugar. Add the four mix, quickly knead, cover and leave to rest for the night.

Heat oven at 180°C.

Divide the dough into 8 parts and roll out until it reaches 2 cm diameter. Line 2 baking trays  with parchment paper and place four portions in each leaving a space of at least 4 cm between them. Place in oven for 15 minutes. Once ready let them cool and cut to make 2 cm slices.

Prepare the icing by placing in a pan the 300g sugar with 1 dl water. Bring to a boil while stirring and add the chocolate cut into pieces to melt. Stir again to mix in the chocolate. Take a quarter of the cookies, place them in the icing and stir gently to coat them. Place on a rack to dry. Repeat with the rest of the cookies. In case the icing should be too liquid place on fire and reduce. In case the icing is too thick, add some water. Store the Magenbrot in a closed cookie jar.

Dishlow Cookies

Dishlow CookiesTo me this is a recipe with a sentimental side to it. These  are the cookies my mother used to send me in large quantities when I was in boarding school. Continue reading

Thinking back, they could have been labelled as ‘meal replacement cookies’. Not only they are nutritious, but to me they also sometimes replaced meals. I remember that for some time, in my boarding school room, I used to hide the box behind my clothes because food was not allowed in the rooms. At night, once the light were out I would reach for a few of these cookies and with my room mate Carolina and we would munch through them while talking about the latest guy we liked. Once our energy had gone up sleeping was the last thing in our mind and if we did not chat more we were ready to have water fight. Our hope was that the woman who looked after us would not hear the giggling… Well, this is one of the memories attached to these cookies. Later, when I received new loads of cookies I would leave them in my locker and during breaks I would share them with my schoolmates. When I made this load the other day, sharing is what I did. I went to the nearby restaurant I often go to and left them for the clients with their who wanted them. From what I’ve seen they enjoyed them.

Dishlow Cookies 5

I didn’t want to change anything from this recipe. It is has a tradition to me. The recipe of these cookies comes from a trip my parents and I made to Alaska in the early eighties. My mother got it from the woman cooking for the place we stayed at. I am not sure this is the right name for this recipe but who cares when it tastes good.

Dishlow Cookies 3 Dishlow Cookies 2


Dishlow Cookies


Recipe for about 4 oven trays

Prep time : 30 minutes

Cook time : 15-20 per tray


Ingredients :


2.3 ml vegetable oil (rape seed oil)

200 g white sugar

220 g brown sugar

2 eggs

2 vanilla pods

1 tsp baking powder

½ tsp salt

70 g oats

60 g ground walnuts

50 g coconut



Heat oven at 180°C.

In a bowl mix well the oil, the white and brown sugar and the eggs together. Open the vanilla pods and scrape the seeds out.

In a separate bowl mix the rest of the ingredients. Now add them to the oil/sugar/eggs mix. With a wooden spoon blend well until the preparation is nice and even.

Line the oven tray with parchment paper. Make small balls about 3-4 cm large. Place them on the tray with a bit of distance between them. Cook in the oven until brown, about 15-20 min per tray. Leave to cool on a rack.

Chocolate Almond and Orange Cookies

Chocolate almond and orange cookiesWhile I was doing my groceries I passed in front of the discounted Easter chocolate bunnies and I felt an urge for chocolate. Normally I try to avoid looking at those guilty pleasures but once in a while I allow myself. I ended up getting a couple of dark chocolate bars to make some cookies. The biscuit and/or cookie is actually a very old recipe which was invented for practical purposes: such food could be carried around and could be easily stored. Because of its practicality, the recipe was very popular among sailors, even back during the Egyptian and Roman times.
Continue reading

Chocolate Almond and Orange Cookies

Makes about 14 cookies

Prep time: 10-15 min

Cooking time: 8 min


200g dark chocolate

100g flour

¼ tsp bicarbonate

Pinch of salt

80g soft butter

100g sugar

Zest of a small orange


Heat oven at 180°C.

Melt half of the chocolate in a bain-marie and roughly chop the rest of the chocolate into chocolate chip size.

Mix the flour, the bicarbonate and the pinch of salt.

Mix the soft butter and the sugar, add the eggs and the melted chocolate.

Add the flour, bicarbonate and salt to the rest. Do not stop mixing.

Add the ground almonds, the chopped chocolate and the orange zest. Mix with a spoon.

Take tbsp sizes and put them on a couple baking trays covered with baking paper. Put some distance between portions, the cookies widen quite a bit. Cover them with more baking paper and flatten them (either with another baking tray or by hand).

Place in the oven for about 8 min. Take the cookies out of the oven and let them harden for a couple of minutes.