I liked the taste of the kleeja cookie from Iraq so much that I decided not to mess about with it, but to make a nice filling with dried fruit and nuts. Although dates are the most popular dried fruit in Iraq I did not use them because I wanted a fresher taste for…
Maple pecan macaroon For my variation of the classic Haselnußmakrone cookie from Germany I used two typical North American ingredients: pecan nuts and maple syrup. Both are produced by indigenous American trees and maybe that is why the tastes go so well together. The full creamy taste of the nuts complements the fresh sweetness of the maple syrup.http://cookiecompanion.com/maple-pecan-macaroon/?lang=en
This hamantasch cookie probably originated in central Europe. However, it has become a traditional Jewish cookie baked for the feast of Purim which celebrates the defeat of the Persian king Haman, I used a classic poppy seed filling.
The taste of the traditional chin chin cookie from Nigeria made me think of the Dutch traditional ‘oliebol’, a donut-type treat eaten in The Netherlands on New Year’s eve. You can have them plain or filled with raisins, currants and candied peel. So for my variation I made a richly filled ‘oliebol style’ version … Continue reading »
Oranjekoekje..... These crunchy crosses are my variation of the classic champurrada cookie from Guatemala. I mixed some orange zest and rosemary through the dough and filled the cookies with orange marmalade. It gives these cookies a slightly bitter edge and makes for a nice adult taste. If you have a sweeter tooth or want to please your children you could always use apricot jam instead.