Share these delectable cookies with friends and family—they're sure to love them too.
Here’s a short list of cookies starting with the letters G and H from the UK, Middle East, South Africa, and Sweden. Share these delectable cookies with friends and family—they're sure to love them too. Get ready to indulge in a world of sweet discoveries.
Ginger Nuts from the UK
Consider making these your go-to tea-time biscuits, perfect for munching alongside some strong black tea or a comforting cup of ginger tea.
Ingredients:
- ¾ cup of all-purpose flour
- 1 tsp of baking soda
- 2 tsp of ginger powder
- 3 tbsp of sugar
- ¼ cup of melted butter
- 2 tbsp of golden syrup or corn syrup
Instructions:
- Preheat your oven to 190°C and line a baking tray with parchment paper.
- In a large bowl, combine the flour, bicarbonate of soda, ginger, and sugar.
- Add the melted butter and golden syrup to the dry ingredients, mixing until you achieve a soft dough.
- Divide the dough into two portions and roll out 8 ginger nut biscuits.
- Place them evenly on the parchment-lined baking tray, flattening them slightly for a biscuit-like appearance. Wrap any leftover dough in cling film and refrigerate.
- Bake the 8 biscuits in the preheated oven for about 12 to 15 minutes or until golden brown. Allow them to cool on a wire rack for approximately 10 minutes to crisp up the exterior.
- Store these ginger nuts in an airtight container, and they should stay fresh for about a week.
Ghraybeh from the Middle East
This quick shortcrust cookie, typically crafted with just four ingredients, is commonly prepared during Ramadan and for Eid celebrations.
Ingredients:
- 2 cups of all-purpose flour
- 1 cup of powdered sugar (keep some extra for garnish)
- 1 cup of softened butter
- 20 pieces of almonds
Instructions:
- Cream the butter and sugar in a large mixing bowl until the mixture is pale, creamy, and well-combined.
- Gradually add the flour, one cup at a time, and mix with your hands, ensuring thorough incorporation. If the dough appears crumbly, continue kneading until it comes together.
- Form the dough into a ball and let it rest for about 30 minutes.
- Preheat the oven to 180 C and line your baking tray(s) with parchment paper. If you have a large oven, you can use two baking trays to bake all the cookies simultaneously.
- Take a tablespoon's worth of dough and shape it into 20 round biscuits. Press a piece of almond into the center of each biscuit.
- Bake for 15 to 20 minutes at 180 C, then move the tray to the top rack and bake for an additional 5 minutes.
- Allow the cookies to cool on a wire rack for about 15 minutes. Dust with powdered sugar once cooled and enjoy.
Hertzoggies from South Africa
These Hertzoggies fall somewhere between a cookie and a tart. Filled with apricot jam, their irresistible flavor will keep you coming back for more.
Ingredients:
For the pastry:
- 2 cups of cake flour
- 2 tbsp of sugar
- 1 tbsp of baking powder
- ¼ tsp of salt
- ¼ tsp of freshly grated nutmeg
- ½ cup cold butter (cut into small cubes)
- 3 eggs (separated into yolks and whites)
- 1 to 2 tbsp of cold water
For the filling:
- 3 egg whites
- 1 ¼ cups of sugar
- 2 cups of desiccated coconut
- 1 tsp of vanilla extract
- ½ cup of apricot jam
Instructions:
- First, combine the flour, sugar, baking powder, salt, and nutmeg in a bowl.
- Incorporate the cold cubes of butter into the dry ingredients, mixing with your fingers until you get a grainy texture.
- Add the egg yolks, one at a time, followed by water to ensure that you get a well-formed and smooth dough.
- Roll the dough out into a disc, then wrap it in cling film and refrigerate for half an hour.
- Roll out the dough until it's 1/4 inch thick and cut out circles about 2 1/2 inches in diameter.
- Carefully transfer them to your muffin or tartlet tins.
- For the apricot filling, create a meringue with the egg whites, followed by the sugar, desiccated coconut, and vanilla.
- Add a tablespoon's worth of apricot jam to every tartlet, followed by the egg white and sugar mixture. You can also use a pastry bag to cover the tartlet with the meringue.
- Bake in the oven for about 20 to 25 minutes.
- Cool for about 10 minutes before serving.
Havreflarn from Sweden
This version of oatmeal cookies is unlike any other - enjoy with a glass of cold milk or your favorite hot beverage.
Ingredients:
- 5 tbsp of room temperature, unsalted butter
- 1 ¼ cups of rolled oats powdered in a blender
- 1 tbsp of flour
- 1 tsp of baking powder
- A pinch of salt
- 1 egg
- ½ cup of sugar
- ½ tsp of vanilla extract
Instructions:
- Preheat the oven to 180°C and line the baking tray with parchment paper.
- Melt the butter either in a saucepan until it turns brown.
- In a large mixing bowl, combine the powdered oats, flour, baking powder, and salt.
- In another mixing bowl, combine all the wet ingredients until the mixture is creamy.
- Fold in the dry ingredients and mix. Then let the dough rest for 10 to 15 minutes.
- Use about two tablespoons of cookie dough for each cookie, placing them at least an inch apart on the baking tray.
- Bake for about 10 to 15 minutes or until the cookies are golden brown.
- Let the cookies cool on a wire rack. You can also drizzle them with some melted Dairy Milk or Cadbury Bournville.