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Afternoon tea

I am a tea person and drink at least one cup of tea on an almost daily basis. What is better than enjoying a warm cookie, or two, with a steaming cup?

Teatime is like taking a breath. I think it's because it requires some attention. There is water to boil, leaves to be chosen, leaves to steep, and then time to wait while it cools to a temperature that's drinkable.

I prefer herbal teas, but have several white and black teas that I enjoy. Jasmine is also a favorite of mine. Whichever tea I choose, it is important that there be no added flavorings, and I never add honey, sugar or milk.

When my teatime feeling came around this afternoon, I thought it would be nice to make some cookies to go with my cup. I've always liked the combination of cranberries and walnuts and don't consider this paring to be limited to the holidays.

I hope you enjoy them as much as I do!


Cranberry-Walnut Cookies

  • 110 g softened butter
  • 100 g muscovado sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 180 g flour
  • 20 g buckwheat flour
  • 1/4 tsp baking soda
  • zest of 1/2 an orange
  • 65 g dried cranberries (or other dried fruit such as raisins or apricots)
  • 50 g roughly chopped walnuts (or other nuts)

In a mixer, combine butter, sugar, vanilla extract and orange zest until creamy. Add the egg and mix until combined

In a smaller bowl mix the flours and the baking soda. Add the flour mixture to the butter and sugar mixture and mix until a dough comes together. Add the cranberries and walnuts, mix well.

Place the dough on a piece of parchment paper and roll into a log with your desired diameter. Refrigerate the dough log for one hour.

Preheat the oven to 180°C and slice the log into 1 cm wide disks. Place them on baking sheets which have been lined with parchment paper. Leave space between the cookies, as they spread a bit.

Bake for 10-12 min until the edges are just set the lightly golden. Let them cool slightly on the sheet before moving them to a cooking rack. Bake the remaining dough disks the same way. Store in an airtight container.

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