Thick & Chewy Spice Cookies

OK, so I’m going to tell you about a brilliant new diet to ensure you lose all that Christmas flab.

It throws 5:2, Keto, raw food, Mediterranean and intermittent fasting out of the window. If you’re disillusioned with all those malware-laden pop up adverts on illegal streaming sites that you secretly clicked on promising flat belly magic trick, let me right that for you.

After some hardcore, scientific studies on how people gain weight, which foods trigger fat gain and how we’re rotting our metabolism, my dad had an epiphany and realised that all these diets were ignoring the obvious.

All those Instagram/YouTube stars chronicling the secrets to peachy bums, thigh gaps, hotdog legs and concave stomachs have been holding back their industry secrets. It’s not food groups that need to be cut out, but letters. All the foods (and often drinks) that stand in the way of a lean, rippling bikini bod have something in common: biscuits, cookies, bread, chocolate, cake, bagels, beer, cocktails, champagne, and brownies. Yes. That’s right – you’ve wasted money and/or time logging on to My Fitness Pal, consulting dieticians, and calorie counting when I have just given you the secret to fat loss. Cut out the Bs and Cs and you are on your way to fitfluencer stardom.

Pregnancy is the benchmark by which weight gain is measured in my household, and my dad came back from India in his second trimester.

Turns out feasting on gulab jamun, breakfast, lunch and dinner dosas, curry upon curry, daily afternoon tea and even straight up jaggery does that to you. This drastic increase from two to five months’ gestation in the space of two weeks, plus a stomach of steel allowing evasion of the revolting bug that had churned up the rest of my family’s insides, meant that a new diet and regime was mandatory. And when my dad commits to something, he is an all-or-nothing person. And let me tell you, cutting out B and C foods is far easier than you might think. In fact, it’s practically seamless. Don’t worry about cheat meals or relapses because this is a diet that works perfectly with whatever lifestyle you were already leading. 

My dad’s commitment to the diet has been so fervent and admirable that when I offered him a Jerusalem bagel (from last week) he refused.

He heroically turned down the molten chocolate brownies that I brought into work. He didn’t even respond to me when the exotic perfume of these thick, soft and chewy spice cookies wafted round the house (commendable).

You see the diet works so well that if you’re clever about it, and careful, you don’t really need to sacrifice anything at all.

His resolve has been so strong that cookies are now banned from our house, as are bagels, biscuits, chocolate and brownies. 

Instead, we have a whole inventory of agels, and iscuits, hocolate and rownies and ookies.

My dad has had five of these spice ookies today and he’s still fully committed to the diet - and so can you. Just like that one calorie that gets left floating in the can when you have diet coke, so all the muffin-top inducing calories are left behind when the B and C’s are seamlessly spliced from your favourite treat.

This is the diet to be on because these (c)ookies are the ambrosia of the (c)ookie world – they’re a one bowl wonder and can be whizzed up in a matter of minutes.

There’s no freezing, chilling or resting meaning that they can go from flour packet to final product-in–mouth in about half an hour (pausing en route for some of that dough). I know cookies can be a very subjective, personal and emotional topic, but these are undeniably the top tier: slightly crisp on the outside and soft thic(cc)k and chewy. If you fear that the batch may disappear before you get a look in, feel free to double it – the results will be the same.  They can also be stored in an airtight container in a freezer for up to three months which is ideal if you want to whip them out for unexpected occasions (emergencies). 

Thick & Chewy Spice Cookies - Recipe

Makes 12-14 cookies

Ingredients

220g white spelt flour (or plain white flour, if you prefer)

2 ½ tsp baking powder

60g caster sugar

1 tsp ground ginger

½ tsp ground cloves

1 tsp ground cinnamon

1 ½ tsp baking soda

100g unsalted butter, at room temperature, roughly cut into cubes

100g golden syrup

20g treacle

¼ tsp salt

1 tsp mixed spice

large baking tray lined with baking parchment

Method

1)    Preheat oven to 160°C.

2)    If using a food processor (super quick), pour in all the dry ingredients and whizz to combine. Then add in the butter and pulse until the mixture becomes like damp sand. If making by hand, in a large bowl stir together dry ingredients. Then add in the butter and rub into the dry mixture with your fingertips until it reaches a damp sand-like consistency.

3)    In a small pan over a low heat, pour in the syrup and treacle, and stir until combined and warm. Pour into the sand-like mixture, and pulse until it just about comes together into a dough, taking care not to over mix. If making by hand, pour the treacle into the sand-like mixture, and stir together until it forms a dough.

4)    Make the cookies by breaking off pieces of the dough with your hands and rolling them into a sphere. I make each one 35g to ensure that they bake consistently. Then space the spheres on a baking tray at least 5cm apart. Place in the preheated oven to bake for 8-12 minutes until golden but soft to the touch. They will continue to bake once removed from the oven so taking them out slightly underdone ensures that they have a chewy centre. 

5)    Allow to cool before eating (they will be too friable when straight out of the oven), then devour. Once cool, they can be kept in a sealed airtight box in a freezer for up to 3 months.

HUNGRY FOR MORE?

Crunchy Spicy Tangy Thai Salad

At the centre of a party you have the brash, garishly dressed harpy in a spandex and lurex flesh-popping, bum-skirting bodycon dress. She’s swishing her long, over-straightened blonde hair in the hope that people, like magpies, will be drawn in by its glinting sheen. But she’s telling the story you’ve heard a hundred times.

The punchlines are obvious and overdone. It’s an opaque boast to show off her intellect and attractiveness. She’s hyperbolising, and the decibels are mounting, in order to suck more people in.

You draw near, but after a few superficial bites, you hit the bone. What appeared to be a sumptuous, resplendent, sticky chicken wing feast was just a scraggly bit of overhyped flesh, and you’re left with a sickly sweet taste, desperate for something more refreshing and with more interest.

That’s when you leave the centre of the room and go over to the quiet person in the corner: modestly dressed, elegant but not overstated, and initially slightly shy. But once you start talking, there’s no stopping - tantalising wit, layers of texture and depth, sweet enough but with refreshing zestiness that intrigues and keeps you going back for more. Guard this salad closely because when others' attention rapidly wanes they’ll be coming over here too. Food envy is not something to be treated lightly, so here’s the recipe:

Recipe

Ingredients (serves 4)

3 tbsp (60g) smooth peanut butter (unsalted preferably)

4 1/2 tsp (45g) honey

4 1/2 tsp sesame oil

4 1/2 tsp soy sauce 

3 tbsp lime juice

15g finely grated fresh ginger 

1 medium sized garlic clove, crushed

(optional) 1 small Thai red chilli, very finely chopped

230g red cabbage (approx 1 quarter of a cabbage)

1 red pepper

130g cucumber

3 spring onions

100g beansprouts

60g roasted and salted peanuts, crushed + 10g extra for serving

25g coriander, roughly chopped + 5g extra for serving

Method

1. In a medium bowl, whisk together all the dressing ingredients until smooth and emulsified.
2. Finely slice the cabbage horizontally (so the average piece is about 4cm long). Remove the stalk and deseed the red pepper, then slice finely horizontally.
3. Slice the cucumber in half lengthways and, with a teaspoon, scoop out the seeds. Then slice finely lengthways and then in half horizontally to create matchsticks.  Finely chop the spring onions.  Then in a large bowl mix together the cabbage, pepper, cucumber, spring onions, crushed peanuts & roughly chopped coriander.
4. Pour the dressing over, and mix through. Scatter with extra crushed peanuts and then the chopped coriander, and serve.  If you are making in advance, prepare the salad ingredients and dressing separately, and pour the dressing on just before serving.

HUNGRY FOR MORE?

Candied Ginger & Orange Hazelnut Biscotti - Recipe

Biscotti, or cantucci, as they are known in Tuscany are crunchy and chewy slivers of twice baked and ridiculously moreish, Italian biscuits traditionally containing almonds, and often an abundance of dried fruit.  They are obligatorily dipped into an immodestly full glass of Vin Santo (Italian sweet wine) and held there until the majority of the wine has been absorbed by the biscuit and there’s every chance it will land in one’s lap before it reaches one’s ready and waiting mouth.

Unfortunately, biscotti are endangered in Britain.  Their reputation is marred by the imitation biscotti that have taken up residence in the majority of common coffee chains.

These poor copies of the true Italian post-prandial biscuit are so dry that they react like silica gel to one’s mouth, so stale that you may need to sacrifice a tooth to consume them.

For this pleasure the coffee chains also charge a trillion percent mark-up on what are the easiest and most inexpensive biscuits to make.  Also, they’re often sold individually – who stops at just one?

This recipe is very versatile.  I love strong flavours, and so I paired ginger with orange to give the biscuits a tang, and added the toasted hazelnuts for slight smokiness.  However, these ingredients can be substituted with any dried fruit and nut of your choice, or indeed left plain.  Use 200g of the dried fruit, 250g of the nut of your choice and, in place of the orange & ginger syrups, sub in an extra 2 tbsp honey.

Ingredients

For the biscuit

500g plain flour

350g sugar

3 tsp baking powder

½ tsp salt

3 eggs + 1 egg white + 1 egg yolk for later

2 tsp vanilla essence

3 tsp curaçao (triple sec)

250g roasted hazelnuts crushed into halves or slightly smaller pieces

2 tbsp honey

Zest of 1 orange

2 trays lined with baking parchment

For the candied oranges                                                

2 oranges

1 cup water

3/4   cup sugar

For the candied ginger – or 140g store bought

200g ginger peeled and slices into 1/8 inch disks

4 cups of water

170g sugar

Candied ginger method

1. Place sliced and peeled ginger in shallow pan with water and bring to boil.  Allow to simmer with the lid on for 25 minutes
2. Drain the ginger saving 1 cup of liquid and pour in sugar. Bring to medium heat and stir until the sugar is dissolved. Allow to simmer for about 15 minutes until the liquid becomes syrupy and the ginger is translucent.
3. Place sieve over a bowl and pour the mixture over to drain off the syrup. Reserve both elements for later use.

Candied orange peel method

1. Slice the peel off the oranges with a knife in thick strips, cutting close to the flesh. Cut the peel into thin 0.5 cm strips and those to roughly 2cm lengths.
2. Place chopped orange peel, sugar and water in pan and bring to boil. Reduce to medium heat and allow to simmer for 15-20 minutes or until the liquid is mostly evaporated and syrupy and the oranges are translucent and lacking the sourness of their fresh state.

Biscuit method

1. Preheat oven to 180C. Mix all the dry ingredients together with the toasted hazelnuts in a large bowl.
2. In a separate bowl separate one egg and place the yolk aside for later use.  Mix together the 3 whole eggs, the egg white of one egg and the other liquid ingredients with the candied orange peel (along with it syrup) and the drained pieces of ginger along with 2 tbsp of the ginger syrup.
3. Pour liquid mixture into the dry and stir until combined in a stiff dough.
4. Sprinkle a wooden board with flour and spoon 1/6 of the mixture onto it. Coat your hands in flour and roll the dough out into a 5 cm wide log. Place on tray. Repeat with rest of mixture, leaving a large at least 10cm distance between each piece since it will spread whilst cooking.
5. Bake for 20 minutes or until deep golden brown. With knife at the ready, take them out and slice diagonally into 3 cm widths and turn them so they’re cut side up.  Turn off the oven and place these back in to dry out for another  10 minutes. Or just leave them in until ready to serve.

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Every year the bile-inducing  pink and fluffy over-commercialised day of dictated love comes about. And unsurprisingly, due to their arguable aphrodisiac qualities, sales of oysters peak.  Well as you or your date slurp these down on your Valentine’s date, think of this: oysters are related to slugs.  Why not grab a few from your garden, douse them with some Tabasco with buttered bread on the side and gulp these instead – cheaper and more plentiful (this is not actually a recipe).

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Something a little more acceptable as an anti-Valentine’s day recipe might be this: soft & chewy hot spiced double ginger nut cookies.  They’re not red, not cloying-sweet and they’re not heart shaped.  They even have a little rebellious kick to them if you choose to add the cayenne pepper, which as a spice addict, I love.  But if you prefer something a little milder, leave it out.  If you want to shake off a stalker add more (roughly 5x stated quantity) and deliver gift wrapped.

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Makes about 35 cookies

Ingredients

200g unsalted butter, softened

440g self-raising flour

125g caster sugar

3 tbsp ground ginger

1 1/2 tsp bicarbonate of soda

1/4 tsp cayenne pepper (optional)

1/4 tsp salt

100g stem ginger (;preserved in syrup), finely chopped

2 tbsp ginger syrup (from the preserved ginger)

180g golden syrup

30g treacle

1 tsp vanilla extract

2 baking tray lined with baking parchment

Method

1.)Preheat oven to 160°C.

2.)Place butter, flour, sugar, ground ginger, bicarbonate of soda, cayenne pepper (if using) and salt in a blender and blitz until thoroughly mixed and is like damp sand.

3.) Warm chopped ginger, ginger syrup, golden syrup, treacle and vanilla extract in a pan over a low heat for a couple of minutes until the mixture becomes less viscose.  Pour this into the dry ingredients and pulse until combined into a dough.

4.) Roll the dough into 3cm wide spheres and space them out on the baking trays  as they will spread whilst baking.

5.) Place in preheated oven and bake for 7-10 minutes until golden and slightly crisp on outside and very soft on the inside.  They should seem slightly under-baked as they will continue to cook as they cool and this will make them deliciously soft and chewy.

Anti-Valentine's Day Soft & Chewy Hot Spiced Double Ginger Cookies

Anti-Valentine's Day Ginger Cookies - Recipe