Peanut Butter Cookies

This recipe exists everywhere – so I can’t attribute it to any one source. You’ll often find it on sites/in cookbooks encouraging children to bake, as it has minimal ingredients and it’s quite fun to make.

If you have wee bairns in your life, do make this recipe with them – it’s so very easy and quick, and makes deliciously chewy cookies.

Makes: 2-3 dozen cookies depending on size

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Walnut and Cardamom Shortbread

There are eleventy-two variations provided on my gluten-free Sablé shortbread recipe but still I wondered ‘what else?’ Nuts! Cardamom & walnut are oft-used together in Persian cooking, so I opted for that combo, with an icing drizzle.

The dough should be made in advance, and stored in the fridge or freezer until ready for baking.

Makes: 30+ biscuits depending on size/thickness
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The name may be odd to British ears but most Americans know these delicious cinnamon-sugar cookies. There really isn’t anything easier to make – 5 minutes or so to mix; 5 minutes to roll; 8 minutes to bake (but do chill the dough).

They’re often made in the US for Christmas – tinted with green or red food colour – but I remember eating them year-round.

Makes: 2 dozen+ cookies
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Pfeffernüsse Cookies

I remember these cookies from my American childhood: treacly, spicy, and delicious. The closest I can describe them is like crispy gingerbread. You can roll the gluten-free dough out and use any cookie cutter shape you fancy; or, make balls which go lovely and crackly.

The dough should be made in advance and stored in the fridge until ready for baking.

Makes: 4 dozen + cookies, depending on size
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