A big thank you to Quirk Books for sending me The Field Guide to Cookies by Anita Chu. This cute pocket sized book follows the design of a field guide not only in size but style too. This is not your average cookery book; each cookie recipe comes with detailed information, such as its history, storage suggestions and serving suggestions. In many ways this book is an encyclopedia of cookies, from A to Z and with 100 global recipes this is a handy kitchen reference tool.
With so many different recipes to try you can easily imagine there are cookies that you have never heard of before. I wanted to try something really different and picked a South African recipe, that I had never come across before. What I enjoyed about this recipe was when people commented on it being an unusual recipe, I was able to fill them in on the history and origin of the recipe. The Field Guide makes you able to turn your cookies from snack to share into a conversation piece too! This is fantastic book for a food blogger, cooking writing and photographing food are all second nature, so cookie conversation starter is a must!
Here is the recipe I tried:
South African Spiced Wine Cookies (Soetkoekies)
- 250g plain flour
- 1.5 tsp baking powder
- 2 tsp ground cinnamon
- 1.5 tsp ground nutmeg
- 1.5 tsp ground cloves
- 225g light brown sugar
- 100g chopped almonds
- 120g unsalted butter, cold cut into cubes
- 2 eggs
- 60ml port, sherry or red wine
- Sift flour, baking powder and spices together in a food mixer.
- Add sugar and chopped almonds, mix until combined.
- Add the butter and combine for a few minutes on a medium speed until the mixture resembles coarse crumbs.
- Add eggs one at a time and beat until incorporated.
- Add port and mix to combine.
- Turn out dough onto a piece of plastic wrap and form into a disc. Wrap tightly and chill in the fridge for about 30 mins until firm.
- Preheat the oven to 175°C. Line baking tray with baking paper.
- Roll the dough on a lightly floured surface to about 1/8 inch thick.
- Use a 2 inch cookie cutter to cut out rounds from the dough. Place on baking tray and 2 inches apart.
- Bake for 10-12 mins. The cookies are done when they are golden brown. Cool on wire racks.
This book is written by a fellow blogger, check out her website here.