Type: Cookies & Biscuits
Soft gingerbread tiles with rum butter glaze
Helen has been slightly obsessed with these ever since she saw them on the front cover of the Tartine baking book by…
Speculaas biscuits
We originally made these crisp biscuits to use up the spice mix left over from making the Gevulde Speculaas. Yet they swiftly…
Gevulde speculaas
Speculaas are spiced shortcrust biscuits, hugely popular in the Netherlands. ‘Gevulde’ means stuffed, which – with their almond paste filling – these…
Brown butter almond tuiles
These tuiles (or ‘tiles’) are, like the Cats’ Tongues, deliciously simple biscuits to eat with ice cream, sorbet (they work well with…
Chocolate, banana and pecan cookies
These were introduced by Jim Webb, an original member of the Ottolenghi team along with Sami, Noam and Yotam. Jim mostly worked…
Custard yo-yos with roasted rhubarb icing
Yo-Yos were a staple of Helen’s Antipodean childhood, ubiquitous in all of the cafés where she sweetened her tooth. Their popularity with…
Cats’ tongues
Langues de Chat, Lenguas de Gato, Katte Tong, Cats’ Tongues: whatever the name you use, these long and delicate biscuits are so…
Cranberry, oat and white chocolate biscuits
We first made these to sell around Thanksgiving, but our customers soon demanded them all year round. They have enough going for…
Almond, pistachio and sour cherry wafers
These are lovely to snack on with tea or coffee, of course, but they also work well after a meal with a…