Breton butter biscuits, rich with extra egg yolks, made with beurre de baratte. Almost a shame to bake with it – but since I propose that the biscuits below are the best in the world, it’s only fitting that they should be made with the best butter.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
Biscuits with milk and white chocolate chip chunks. These are very nice biscuits – Dan Lepard’s recipe from Baking with Passion – but cookies they ain’t. A bit too austere, not quite the whacking amount of sugars as in the classic cookies, a bit too much flour and they don’t spread.
Chocolate covered lebkuchen filled with jam. Lebkuchen or gingerbread cookies are rather indulgent spiced honey cookies and I’ve taken the indulgence to the next level here – by filling them with jam and dipping them in chocolate.
Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make, although the eggs need to be beaten to almost a genoise volume.
Croquants aux amandes, French almond cookies. To be honest, I’m not entirely sure if these cookies should be crunchy or gooey. ‘Croquant’ suggests the former, meaning precisely that, but I found the ones baked a bit less nicer.
Crunchy, melting in the mouth biscuits, a bit like Fox’s Crunch and Creams only better. Crunchy is good when it melts in your mouth and tastes of butter and sugar - which is basically what the biscuit is made of.
Shortbread bars with date, orange and cinnamon filling. Sadly - this won't be about All Bar One, speed dating or trendy wine places. Shame, I know, but then I don't know much about speed dating, in fact haven't dated much at all recently.
Financier cakes, French almond biscuits made with brown butter are deliciously moist, light and tender, quite similar to madeleines and really easy to make.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Soft and chewy double ginger cookies. Ginger is quite amazing in its versatility, a bit like lemons, you can add it to both sweet and savoury dishes and if in sensible quantities, it’ll improve them.
Soft molasses and ginger cookies coated in coarse sugar are a cross between gingerbreads and ginger nut biscuits. And yes, you can substitute black treacle for molasses.
Gooey butter bars with raisins and almonds, made from scratch on an Italian pasta frolla shortcrust base. Bars, slices, squares, whatever you call them, are almost like a bride who needs something old, new, borrowed and blue.
Hamantaschen - cute triangular biscuits with poppy seed or fruit filling, made traditionally for Purim. Eaten at Purim, the Jewish holiday commemorating the defeat of evil vizier Haman in ancient Persia, who planned on killing all the Jews in the Persian Empire. His plans came to naught thanks to the hero Mordecai helped by the Queen Esther. Haman hung from the gallows, having allegedly had his ears cut off.
Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.
Koulourakia are Greek Easter butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Lebkuchen - soft, honeyed cookies, similar to gingerbreads. Lebkuchen are of German provenance, invented by Franciscan monks in the 13th century.
Lemon and pistachio bars with nutty lemon topping on shortcrust base. It was the pistachios that attracted me in this recipe, featured in NY Times Cooking.
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.
Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.
Orange dacquoise biscuits, chewy almond cookies made with egg whites, are like a meringue that changed its mind at the last minute and turned into sponge batter.
Raspberry and rose flavoured heart shaped cookies with buttercream. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Easter spiced biscuits with currants and vanilla icing. This particular recipe uses a mix of wholemeal and plain white flours and – as dubious as I might be about its authenticity, it is a winner as the biscuits taste more unusually crunchy and earthy, less like something you might find next to your coffee cup in any old café.
Classic shortbread made in the easiest way, flavoured with lemon and sprinkled with sugar. Short. Crunchy. Melty. A spray of crumbs when broken. Sugar covered.
Sicilian pistachio cookies are delicious, meltaway biscuits easily made gluten free. They are about the second best thing you can do with only egg whites, nuts and sugar. Up there with madeleines, financières, said macarons, tuiles and croquants.
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Homemade egg white sponge fingers, aka ladyfingers or savoiardi, for your next trifle, tiramisu or chocolate mousse. Or they might just disappear on their own.
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