Spice Cookies

So… Hey. It’s been, 3 years? since I’ve written a post for this? Crap, that’s no good. Sorry about that. I haven’t really been cooking because my Mum’s really tight with the grocery budget; I’m actually paying for a lot of the ingredients myself now. I’m 19 by the way, in can’t you can’t tell.

Anyway… I found this really interesting cookie recipe in Ottoloenghi and Tamimi’s Jerusalem. It’s a really beautiful book, if you’ve yet to see it.

I thought it’d be fun to blog my second time making it owing to the fact it was for my Grandma’s birthday, but, I only had half the ingredients on hand and couldn’t be f#*%ed going to the supermarket – Yes. Even for my Grandma…

Since I made a couple substitutions, I’ve included a link to the original recipe as well. It’s got American measurements which may be of help! – http://www.epicurious.com/recipes/food/views/spice-cookies-51115800

If you do make this, let me know. It was a fun challenge which I’m sure you’d enjoy too. You can also make them really cute with glacé cherries, candied peel, crystallised ginger. and since their flavour’s fairly complex, and moreish, you can really steal show at a shared lunch – send your kid along to primary school with this and everyone will think you very posh, even if you do drive that Nissan Tida.


Spice cookiesfullsizerender-2

125g of cranberries/sultanas/glacé cherries/apricots…
2 tbsp brandy/bourbon/rum
150g plain flour and 100g ground almonds
1 heaped tbsp cacao powder
½ tsp baking powder
¼ tsp baking soda
½ tsp each ground cinnamon, allspice/cloves, ginger and nutmeg
¼ tsp salt
150g dark chocolate, crushed in blender
125g soft butter/coconut oil – I used 1/3 butter, 2/3 coconut
125g brown/caster sugar
1 tsp vanilla extract
½ tsp grated lemon/lime peel
½ tsp grated orange/mandarin peel
½ an egg – sorry about this

To finish:

  • Make a glaze with – 3 tbsp lemon juice &160g icing sugar
  • Sprinkle over a tbsp of fine-chopped candied citrus peel, glacé cherries
  1. Preheat the oven to 190°C. Saturate the dried fruit in bourbon for 10 minutes, even overnight. Mix together the dry ingredients (excluding sugar), and dark chocolate in a food processor. Turn out to a bowl.
  2. Process the butter, sugar, vanilla and zest ’til lightly aerated – About 1 minute. With it running, ease in the egg and then the dry ingredients and fruit. Pulse ’til combined.
  3. Turn out to a bowl and roll it to a ball shape. Divide into about 20 balls and handle lightly – I have a lot of practise in this. Set onto a couple trays (greased or lined with paper), spacing widely apart.
  4. Bake for between 12-20 minutes – until the top firms up but the centre’s still a little soft. Allow to cool for 5 minutes then transfer to wire racks and drizzle over the glaze while still warm – coating the biscuit with a thin, translucent layer. Decorate with of candied peel and either serve or leave in the fridge. They’re best within 5 days.


Need a gluten-free alternative? My Grandma has Coeliacs, so for hers, instead of flour, I used 250g of almonds – ground in a food processor. You then make it the same, except line a cake tin instead and firmly press the dough into it. Bake for 12-20 mins – still slightly soft in the centre – glaze and drizzle more bourbon over the top.

Alternatively, you could use almond or gluten free flour – though you may have to play around with the ingredients to disguise the rice flavour, e.g. adding more butter.




Step by step






  • Grated whole nutmeg – Mind your fingers! I nearly lost one


  • Crushing the chocolate