Chocolate, tahini and rye cookies (pictured above)
Prep 10 min
Cook 15 min
Makes 20
200g plain white flour
50g wholegrain rye flour
½ tsp baking powder
130g unsalted butter
40g tahini
250g brown sugar or coconut palm sugar
1 tsp sea salt, plus more to scatter over
2 tsp vanilla paste
2 eggs
175g dark chocolate, chopped into small pieces
150g pecan nuts, lightly roasted and chopped
Heat the oven to 190C (170C fan)/375F/gas 5 and line three baking trays with greaseproof paper.
Put the flours and baking powder in a bowl, and stir to combine. Put the butter, tahini, sugar, salt and vanilla in a pan and melt over a medium heat. Transfer to a large bowl and leave to cool for a minute or two, then add the eggs and whisk quickly, until everything comes together into a thick, glossy mixture. Stir in the flour mix, chocolate and pecan nuts, until everything is just combined.
Divide the mixture into 20 equal portions, about 52g per cookie. Roll into balls and put them on the trays with at least 6cm between them. Lightly flatten the balls and bake for 10–11 minutes, until the cookies have crisp edges and slightly soft centres.
Transfer to a wire rack and leave to cool. Once cool, store in an airtight container for up to a week.
Salted miso toffee crispies
Prep 10 min
Cook 5 min
Makes 16-20 squares
270g toffee caramels
125g salted butter, plus more to grease
2 tsp white miso paste
225g marshmallows
200g Rice Krispies
Line a 24cm x 16cm tray with tin foil and grease with a little butter.
Unwrap the toffee caramels and put in a large, high-sided pot with the butter and miso, then put over a low heat, stirring now and then, and melt until combined. Do not be tempted to increase the heat or the toffee will burn.
Stir in the marshmallows and continue to cook gently until they have melted. Stir everything together until well combined.
Add the Rice Krispies and mix until everything is evenly coated – this will require a bit of elbow grease, because the toffee mixture will be thick.
Transfer to the lined tray and firmly flatten out with the back of a metal spoon, until smooth, even and well compacted – if the spoon is sticking, rub a little flavourless vegetable oil on to it. Leave to cool completely, then slice into squares and serve. They will be easier to cut if refrigerated. Store in an airtight container in the fridge for up to a week.
Coconut and cranberry macaroons
Prep 15 min
Cook 8 min
Makes 14-16
110g tahini
45g dried cranberries
1 pinch sea salt
Zest and juice of ½ unwaxed lemon
100ml maple syrup
25g plain or white spelt flour
1 tsp bicarbonate of soda
220g desiccated coconut
Heat the oven to 180C (160C fan)/350F/gas 4 and line a baking tray with greaseproof paper.
Put all the ingredients into a large bowl and mix until thoroughly combined. The mixture is quite dry, but persevere until everything is mixed together.
Put two tablespoons of the mixture into the palm of your hand and compress to form a ball. Lightly flatten and position on the lined tray, leaving a 2cm gap between each macaroon.
Bake for eight minutes, until lightly golden. Leave to cool completely to firm up.
Orange and spelt brownies
Prep 15 min
Cook 15 min
Makes 16-20
110g white spelt flour
50g cocoa powder
½ tsp baking powder
½ tsp fine sea salt
225g dark chocolate, 70% cocoa solids, chopped
225g unsalted butter, at room temperature
200g brown sugar
2 eggs
2 egg yolks
Zest of 1 orange
80g blanched hazelnuts, lightly roasted and roughly chopped
Heat the oven to 200C (180C fan)/390F/gas 6 and line a 24cm x 16cm tin with greaseproof paper.
Sift the flour, cocoa powder, baking powder and salt into a bowl. Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base does not touch the water.
Put the butter and sugar in a stand mixer and beat on a high speed for four to six minutes, until creamy and fluffy. Reduce the speed and beat in the eggs and egg yolks one at a time, until fully incorporated. Stir in the melted chocolate, then fold in the flour mix, orange zest and hazelnuts.
Transfer the mixture to the lined tin and smooth the top. Bake for 14–16 minutes, until just set but still a little wobbly in the middle. Remove and leave to cool completely, then cut into squares. If you prefer a chewier, slightly firmer brownie, refrigerate for an hour before serving.
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