Guest Blogger Josephine O’Hare
We have another fantastic recipe from our guest chef Joey from www.josephinescooking.com (@joeyscooking). To see her previous recipes that she’s created for our blog click the links below…
Joey cooks delicious, seasonal food with a healthier vibe. She trained at the Ballymaloe Cookery School and Westminster Kingsway College, and has travelled widely working as a private chef. She recently had a blast on Masterchef the Professionals, making it down to the final twelve, and wowing the critics along the way – Jay Rayner in particular! She currently works as a private chef here in London, hosts supper clubs in Brixton, and is launching a pop-up in Clapham in March.
Sweetly Spiced Orange & Hazelnut Cookies
- 50g oats (or ½ cup)
- 100g ground almonds (or 1 cup)
- 40g coconut palm sugar (or ¼ cup packed)
- teaspoon baking powder
- pinch of salt
- pinch of cinnamon
- pinch of ginger
- zest of 1 orange
- 60g coconut oil
- 1 egg
- a few drops vanilla extract
- 40g sultanas or chopped dried dates (or ¼ cup)
- 40g hazelnuts (or ¼ cup)
- Preheat the oven to 180 degrees.
- Toast the hazelnuts in the oven first for 5 minutes. This will enhance their flavor enormously and give them a lovely crunchy texture.
- Allow them to cool; coarsely chop if you wish.
- Quite simply combine all the ‘dry’ ingredients in a large mixing bowl. Soften the coconut oil just until it becomes liquid, although don’t let it heat up much, and whisk this with the egg and the vanilla extract.
- Tip the ‘wet’ ingredients into the ‘dry’ ingredients and mix well – your hands are best here. A cookie dough will start to form. Add in the nuts and raisins, or chopped dates.
- Roll the cookie dough into balls, just larger than a walnut shell; for this size the recipe yields 16 cookies.
- Spread these evenly on a lined baking tray. They can be relatively close as the mix doesn’t spread as much as other cookies.
- Flatten each cookie a little as, again, they don’t spread or grow very much in cooking.
- Bake for 10 minutes.
- Allow the cookies to cool for about 5 minutes on the baking tray before transferring onto a cooling rack.
N.B: They’ll keep in a tupperware for up to 4 days.