Kumquat and Chocolate Cookie

When I was in primary school we had to bring in a strange fruit and do a class presentation on it, I chose a kumquat. Kumquats are about the size of an olive and completely edible; with the inside being quite sour in flavour and the peel being sweet. They are in season beginning of spring, which is now! These were gifted from a neighbour and aren’t as oval as a normal kumquat.I cannot for the life of me figure out how I researched for my presentation, did Wikipedia exist in 1999? Maybe I looked in the dictionary? How on earth did people function without the internet? How did people complete degrees without the internet?
This is hurting my head, I want to cry. I love you internet.

Sorry, that got a bit heavy. This cookie is pretty heavy, it’s pretty major. It’s delicious. Usually you would pair orange with dark chocolate, to balance out the sweetness. However kumquats already bring the bitterness so this time we are going to pair it with milk chocolate.

Kumquat and Chocolate Cookies –

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup  brown sugar
5 Kumquats, zest and juice (keep half of the juice)
2 tablespoons Nutella
2 eggs
2 teaspoons vanilla
100g Milk Chocolate chopped into pieces

Method
In a small bowl, mix flour, soda and salt using a whisk and set aside.

In another bowl, cream butter and dark brown sugar until light and fluffy.
Add the zest and nutella, then slowly add the remaining juice. Add eggs and vanilla and mix until combined. Add flour mixture to creamed mixture and mix until combined.

Roll dough onto baking paper into a log shape and freeze. Leave to freeze for at least 2 hours. Once dough is frozen slice and bake the dough at 180C for 10 minutes.
Bake until still soft, and slightly browned. Remove and scatter chocolate pieces onto the
still warm cookies.

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Lavender and Lemon Cookie Pop

Spring holds so much hope and anticipation; growing up in the UK it always felt like the start of the year, and that feeling has transferred here, despite the fact that it is September. It holds anticipation for ice-cream eating, long walks with my puppy and road trips to Middleton, my favourite beach spot in SA.

South Australia has really brought it for the first few days a spring, if it was a football team people would be saying “This is our year”. Except Spring can’t really fail at being Spring so, yeah.

This cookie is anticipation in a cookie, the Lemon and Lavender are the perfect spring flavour combination. Refreshing like lemonade, and the lavender is in no way overwhelming, but the key is to only use a small amount otherwise things get soapy. And from experience I can tell you that soap is both a taste that is overwhelming, and exceedingly hard to remove from your mouth.The lemon cheese drizzle makes the cookie taste like delicious cheesecake. Its optional but do it, it’s amazing.

Lemon and Lavender Cookie

Ingredients
230gr plain flour
1/2 teaspoon of bicarb soda
85g caster sugar
45gr dark brown sugar
125gr melted butter
1/4 teaspoon of vanilla paste
1 egg
Rind of 1 lemon
1 teaspoon lavender

Method
Sift flour, soda and sugars into a large bowl; dark brown sugar generally has big pieces in it, sift well then add the larger pieces in too. Stir in the butter, vanilla and egg, the lemon and lavender.On a sheet of baking paper, roll the dough into a log shape. Tie the ends and if necessary wrap in glad wrap. Freeze the dough for at least 2 hours. At this point the mixture will last months.

Slice the frozen mixture and insert lollipop sticks. Bake at 200C for ten minutes.

Lemon Cheese Drizzle – adapted from Rah Cha Chow

Ingredients
70gr cream cheese
3 tablespoons lemon juice
184 gr powdered sugar

Method
Combine ingredients in bowl. Spoon a small tablespoon of mixture on to the cooled cookies and spread evenly over the top. Allow to dry.