“You know, I’ve been thinking… we-should-have-chocolate-pudding-tonight…”
The words tumbled out, stepping on each other in their urgency to be heard, as if she thought I’d say no. Funny thing was I too had been craving pudding only a few hours earlier, and even if I hadn’t, who am I to say no to chocolate pudding?
L and I made our way through the supermarket which sells food that is whole [ahem] collecting bits and bobs for the next few days and plotting what dinner that evening would bring.
As part of our massive road trip RJ and I stopped for a few days in Philly for a visit with my little bro, his wife L and my far-too-adorable-for-her-own-good niece, Ms G. We were lucky enough to be staying in L’s parents guest room; N, L and Ms G were in residence in L’s old room; and we all had free reign of the kitchen. Let the festivities begin…
After a perfect slap-up dinner of Spaghetti Squash topped with a saucepan ratatouille, I set off to make up a perfect slap-up cookie to go with the pudding.
Keeping in-line with little bro’s allergy insanity, neither the pudding nor the cookie could have dairy, soy or corn. The cookies started life as a twinkle in the eye of my Almond Pie Crust and ended up as a little bit chewy, a little bit crispy and a lot addictive. The Chocolate Pudding was based on my classic, and born of a mixture of hazelnut, almond and oat milk, thickened with arrowroot.
We stood around the counter as the cookies cooled, breaking off the crispy edges in impatience and spinning [preservative free] cotton candy dreams for our lives. The cookies were used to scoop up the chocolate pudding that evening, and to accompany a cup of tea the next day. The dreams, well, we’ll save them for another time.
Now Ms G is far too young for tea parties as of yet but no doubt when she begins to demand them, L won’t hesitate to make these cookies and serve them with a side of dreams.
As a complete side note, little bro’s mother-in-law / my sister-in-law’s mom [is there a simpler way to explain that one?] allowed me to hijack her stunning china collection for the purpose of photographing these cookies.
Although the Russian napkin won in the end I had to include a collage of the other choices – from antique French dinnerware to a mid-century Scandinavian luncheon set and everything in between – on offer. Unbelievable! Make sure you don’t miss my favourite silverware pattern after the recipe…
Crackling Almond & Coconut Cookies
Crackling Almond Cookies is an entirely made-up name brought on by the fact that these taste remarkably reminiscent of a cereal with which little bro and I were briefly obsessed when we were young.
The dough, due to the syrup, is a bit sticky. Make sure to let it rest and pat it out a second time before baking, the thinner you make it the crispier they will be.
- 1 c fine almond meal
- 1/2 c whole spelt flour
- 1/4 c shredded coconut
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil
- 3 Tbsp rice syrup
- 1 egg
Preheat oven to 180C [350F].
Mix dry ingredients in a medium bowl. Stir in oil, syrup and egg with a fork – dough will be very sticky.
On a silicone mat or parchment paper-lined sheet pan, pat dough into a flat square as best you can.
Set aside 10 mins to dry slightly on the surface then pat again to 1/2 cm [1/4 in] thick and 30 cm [12 in] square.
Cut through dough to create 16 squares on the tray – you will break them apart after baking.
Bake in the pre-heated oven for 11 minutes till brown on edges. Cool on tray, break apart into the squares and commence your tea party.
Makes 16 medium cookies.
This post is part of the October Sweet Adventures Blog Hop – High Tea – hosted by Jennifer of Delicieux.
Make sure to check out all the other High Tea inspired creations that have been linked-up below!