Crunchy biscuits with milk and white chocolate chip chunks. These chocolate chip biscuits are crispy rather than chewy, keep their shape and are excellent for dunking in coffee or tea.
Gluten free black hearted cookies with dark chocolate and brown sugar. There is an industrial quantity of chocolate in these cookies – and you can tell after just one bite.
Blueberry cookies, chewy and delicious, with fresh blueberries or bilberries (wild European blueberries), easy and quick to make as there’s no need to chill the dough.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab decorated with almonds.
Soft cookies made with condensed milk, with added chocolate chips and cranberries. These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and keep, if you let them.
Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!
Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest, burnt sugar meringue recipe.
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.
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.
Mokonuts-style jewelled cookies with chopped pistachios, dried apricots, cherries and dates. So tasty you’ll want to visit the Paris bakery instantly. Or make double the amount.
Koulourakia are Easter Greek butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Lemon whoopie pies with vanilla buttercream – the classic whoopie pies invented in New England, remade in old England with a recipe from an Aussie. Those cookies travel, eh?
Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.
Mini meringue kisses with chocolate ganache filling. Pretty pink coloured meringue drops, filled with the nicest white and dark chocolate ganache.
Mini pavlovas, homemade meringue nests with whipped cream and fruit toppings: passion fruit, pomegranate and raspberry. Simple and gorgeous, individual meringues are easier to bake than a big pavlova.
Mokonuts’ cranberry, chocolate and rye cookies are a revelation. If you thought you knew all there was to know about cookies – you were wrong.
Oatmeal raisin cookies, buttery, chewy and delicious. I recently realised I’ve been obsessed with oats. Porridge and I go back to before anyone else was interested in cooking oats first thing in the morning.
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.
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Ricciarelli, almond shaped and almond flavoured biscuits from Siena, traditionally made and gifted for Christmas. An authentic recipe for these delightful marzipan sweets.
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.
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.
Sweet puff pastry straws brushed with jam and sugar glaze, twice baked and still the easiest biscuits there are. Shop-bought or homemade puff pastry sheet makes dessert ready in less than an hour.
Chewy and crispy chocolate chip cookies with white and brown sugar. These are triple choc, but you can add the chocolate chips of your choice: dark or white or milk.
Zimtsterne are German cinnamon and almond star-shaped cookies baked and gifted during Advent and Christmas. Tiny, dainty and naturally gluten-free, they are like an edible sweet snowflake!