Morrocan Almond and Vanilla Chai Cookies

Morrocan Almond and Vanilla Chai Cookies

by | Aug 25, 2023 | 0 comments

Tip: Make these chocolate chai crescent cookies by removing 2 tbsp flour and replacing it with 2 tbsp cocoa powder.

Morrocan Almond and Vanilla Chai Cookies

Serving Size:
30 cookies
Time:
45 minutes
Difficulty:
Easy

Ingredients

  • Chai Spice:
  • 2 tsp ground cardamom
  • 2 tsp ground allspice
  • 2 tsp ground nutmeg
  • 4 tsp ground cinnamon
  • 2 tsp ground cloves
  • 6 tsp ground ginger
  • Crescent Cookies:
  • 150g almond flour
  • 150g cake flour
  • 2 ½ tsp chai spice
  • 1 tsp The Kate Tin Vanilla Bean Paste
  • 70g icing sugar
  • 100g caster sugar
  • 150g salted butter, cold
  • 2 large egg yolks
  • ½ tsp chai spice
  • 25g icing sugar

Directions

  1. Preheat the oven to 160°C.
  2. Combine the chai spice ingredients together and store in an airtight container.
  3. In a medium bowl, sieve the almond flour, all-purpose flour, chai spice, icing sugar and caster sugar together. Cube the chilled butter. Add the cubed butter to the flour and rub in using your fingertips to make fine breadcrumbs. Add in the ground almonds, yolks, vanilla paste and almond extract. Form a dough using a K-beater or your hands. Place on a lightly floured surface and knead until smooth. Divide into 4 equal sizes and wrap in cling wrap and refrigerate for 15 minutes—line two baking trays with baking paper. 
  4. Roll 1 portion of the dough into a 2cm thick log and divide the log into 2cm long pieces. Use your hands to roll each piece to about 5cm long then curve slightly to make a crescent shape.
  5. Transfer to the baking trays. Bake in preheated oven for approx. 20 minutes or until lightly golden.
  6. Remove from the oven and set aside to cool completely.
  7. Combine the chai spice and icing sugar together.
  8. Roll the cooled biscuits in the icing sugar mixture and store in an airtight container for up to 1 week.
Morrocan Almond and Vanilla Chai Cookies
Ma’amoul – Three Ways

Ma’amoul – Three Ways

by | May 16, 2022 | 4 comments

Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul! 

Ma'amoul

Don’t be put off by the ma’amoul moulds, these can easily be made without them, alternatively you can purchase them HERE.

Ma'amoul

Ma’amoul Three Ways

Print Recipe
Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul! 
Prep Time 2 hours
Cook Time 15 minutes
Author The Kate Tin

Ingredients

Pastry:

Dark Chocolate and Date Filling:

White Chocolate and Pistachio Filling:

Citrus Blossom and Almond Filling:

  • 100 g whole almonds, toasted
  • 7 g caster sugar
  • 5 g honey
  • 1 tsp almond extract
  • 1 tsp orange blossom water
  • 15 g ghee or melted butter
  • 1 lemon, zested
  • 50 g icing sugar or corn starch, for dusting

Instructions

  • Preheat the oven to 180˚C gas mark 4. 
  • Cream the butter and sugar until light and fluffy – about 8-10 minutes. Add the cornstarch and cake flour and mix until a soft dough forms. 
  • To make each filling, place the ingredients in a food processor and blend until a rough paste forms. Repeat with the remaining two fillings and set aside.  
  • Divide the dough into 36 pieces and roll into balls weighing approx. 20g each. With your thumb make a dent in each dough and fill with 1 tsp or 8g of filling and top with approx. 5g of dough to seal. Close and roll into a ball again. 
  • Dust ma’amoul moulds with icing sugar or cornstarch (if using) and press the dough into the mould firmly.  Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way so as to identify each flavour with a different pattern.
  • Place on a lined baking sheet and refrigerate for 30 minutes or until firm.  Bake in the preheated oven for 10-15 minutes or until golden around the edges. Allow to cool thoroughly.
    Note: If you’d prefer to make just one type of filling, triple the filling recipe. 

 

Ma'amoul

Classic Shortbread Cookies

Classic Shortbread Cookies

by | Jul 30, 2020 | 0 comments

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These classic shortbread cookies are super buttery and short – and are even better dipped in chocolate and then drizzled with more!

THE KATE TIN CLASSICS

Classic Shortbread Cookies

Classic Shortbread Cookies

Plus, these crispy, buttery sweet bites are perfect for making completely your own, so drizzle them in melted chocolate, fill them with chocolate chips or dust them in icing sugar – whatever your heart desires!

Classic Shortbread Cookies

I dipped and drizzled my shortbread with some of The Kate Tin’s 70% Dark Baking Chocolate and sprinkled a few Cocoa Nibs over to give it some extra crunch and bitterness! Cocoa nibs are amazing to bake with – they add much-needed bitterness and crunch to anything sweet (fudge, white chocolate, brownies, toffees!)

Classic Shortbread Cookies

Classic Shortbread Cookies
Yields 30
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
30
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 125g salted butter, softened
  2. 30g caster sugar
  3. 25g cornflour or cornstarch
  4. 110g cake flour
  5. Pinch of salt
To decorate
  1. 100g The Kate Tin Dark Baking Chocolate Drops, melted (optional)
  2. 30g The Kate Tin Cocoa Nibs, for sprinkling (optional)
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy - about 8-10 minutes.
  3. Sieve the cornflour, cake flour and salt together and add to the bowl with the mixer running on low.
  4. Mix until the ingredients just start to form a soft dough then stop - don't overmix the dough.
  5. Flatten out the dough to form a round.
  6. Lightly flour a clean work surface and roll out the dough to about 5mm thick.
  7. Using a cookie cutter of your choice, cut out shapes from the dough and place on a baking paper-lined cookie tray, about 3cm apart from each other.
  8. Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
  9. Leave the cookies to cool before decorating. I dipped mine in melted dark chocolate and sprinkled them with cocoa nibs.
  10. Store in an airtight container for up to 2 weeks.
Notes
  1. TIP: Customise the cookies to how you want it - add in some chocolate chips or cocoa nibs. Press an edible flour into the surface and bake as usual. You can make these completely your own so have some fun with it!
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calories
0
fat
0g
protein
0g
carbs
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more
The Kate Tin https://thekatetin.com/

One Cookie Recipe, Two Ways

One Cookie Recipe, Two Ways

by | Jul 22, 2020 | 0 comments

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What’s better than one cookie? TWO cookies! This clever recipe can be split to make two delicious versions; white chocolate and cardamom snowballs and chocolate date crescents. 

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There are few things better than knowing you have a tin of homemade cookies to go along with your cup of tea and this recipe will make sure you have two options to choose from. I’ve used my favourite go-to shortbread cookie recipe, which is deliciously short and buttery, as the base with a few Eid-inspired flavours since I know many of you will be celebrating Eid at the end of the month. 

Both versions of this cookie dough are doused in the most irresistible Natura Sugars Demerara Icing Sugar which is unrefined. That means it doesn’t go through a bleaching process so it still has all the lovely dusky flavour of sugar cane. And yes, sugar can have flavour except just adding sweetness! Click HERE to shop it now. 

The first cookie shape is a chocolate date crescent. Dates and butter are simmered until the dates have cooked down into a soft caramelly mixture. It then gets loaded with a ridiculous amount of my dark choc chips. The rolling and filling of the crescents is a little effort but I find the monotonous repetition quite relaxing. If you don’t want to hand-shape them, you could also roll the dough out thinly on a floured surface with a rolling pin, cut out 8cm rounds with a glass or cookie cutter, place a little filling in the middle of each circle and fold them over. I love the slightly irregular crescent moon-shapes, though – if you’re giving them away for Eid, then you want to make sure people know you made them by hand (with love)!  After baking, the crescents get brushed with sweetened orange blossom water before getting an icing sugar bath. 

The white chocolate snowballs end in a similar way but with a touch of cardamom in the icing sugar – and each ball has one of my white baking chocolate drops in the centre for a luxurious touch! Some edible gold leaf doesn’t hurt either!

Eid Mubarak to those of you who are celebrating during this difficult time! x

Chocolate Date Crescents
Yields 20
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
20
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 125g salted butter, softened
  2. 30g Natura Sugars Golden Caster Sugar
  3. 25g cornflour or cornstarch
  4. 110g cake flour
  5. Pinch of salt
For the stuffing
  1. 65g (5) fresh dates, pitted
  2. 10g salted butter
  3. 40g (¼ cup) The Kate Tin Dark Chocolate Chips
Glaze
  1. 50ml orange blossom
  2. 25ml Natura Sugars Demerara Icing Sugar plus 125g for dusting
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced). In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
  2. For the stuffing, heat the butter and dates in a medium pot, stirring and slightly mashing with a wooden spoon, until the dates begin to soften, about 5-10 minutes.
  3. Divide the dough into 12g balls and flatten out 5mm thick into an oval shape.
  4. Take a small amount of filling (½ tsp) and roll into a sausage then place in the centre and fold the dough around it so it completely covers the filling. Roll into a sausage and taper the ends then shape into crescents.
  5. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
  6. Make the syrup by mixing the orange blossom and Natura Sugars Demerara Icing Sugar together. Dip each crescent into the syrup and then coat in the Natura Sugars Demerara Icing Sugar. Store in an airtight container for up to 2 weeks.
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The Kate Tin https://thekatetin.com/

White Chocolate Cardamom Snowballs
Yields 20
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
20
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 125g salted butter, softened
  2. 30g Natura Sugars Golden Caster Sugar
  3. 25g cornflour or cornstarch
  4. 110g cake flour
  5. Pinch of salt
  6. 20 The Kate Tin White Baking Chocolate Drops
  7. 125g Natura Sugars Demerara Icing Sugar
  8. 2 tsp ground cardamom
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy.
  3. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
  4. Divide the dough into 12g balls and flatten out to form a round. Place a white chocolate drop in the centre and wrap the dough around.
  5. Sieve the icing sugar into a shallow bowl and roll the cookie dough balls into the Natura Sugars Demerara Icing Sugar, making sure they're evenly coated.
  6. Place the balls on a lined baking tray, about 3cm apart from each other.
  7. Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
  8. Leave the cookies to cool then roll them in icing sugar again.
  9. Store in an airtight container for up to 2 weeks.
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calories
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fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/

Almost Instant Chocolate Peanut Butter Cookies

Almost Instant Chocolate Peanut Butter Cookies

by | Apr 2, 2020 | 1 comment

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Only 4-ingredients and you have the ultimate peanut butter and chocolate treat made from ingredients you have in your pantry.

These almost instant chocolate peanut butter cookies are the perfect answer to satisfying your dessert cravings with minimal effort and even fewer ingredients. Made with only 4 pantry staple ingredients, forget about going to the shops and just start baking. And for those who aren’t huge fans of peanut butter, you can totally sub in any nut butter you enjoy and voila! 

If dark chocolate isn’t your fave, why not try white or milk chocolate instead. This will make them a little sweeter but it will still be just as delicious! Shop my chocolate range HERE.

 

Almost Instant Chocolate Peanut Butter Cookies
Yields 12
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup peanut butter (smooth or crunchy)
  2. 1 cup white (or brown) sugar
  3. 1 large egg, at room temperature
  4. 100g The Kate Tin Dark Baking Chocolate, melted, for drizzling
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Grease or line two standard baking sheets.
  3. Combine the peanut butter, sugar and egg to form a smooth dough.
  4. Roll teaspoonfuls of the dough into balls and arrange on the prepared tray (leaving enough room to spread).
  5. Press each cookie with a fork.
  6. Bake in the preheated oven for 10-15 minutes or until just browned on the edges (don’t over bake them).
  7. Allow to cool completely.
  8. Drizzle the cookies with the melted chocolate and allow to set on the baking sheet.
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calories
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more
The Kate Tin https://thekatetin.com/
Peanut Butter Cookies

Naartjie and Cinnamon Christmas Cookie Tree

Naartjie and Cinnamon Christmas Cookie Tree

by | Dec 4, 2019 | 0 comments

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This Naartjie and Cinnamon Christmas Cookie Tree is the showstopper your Christmas table needs – and it’s as fun to make as it is to eat! 

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In our house, dessert is a big deal. Ever since I was 12 years old and I spent the best part of 3 weeks prior to Christmas lunch making all of our 26 family members little chocolate boxes which I filled with chocolate mousse and berries on the day, my family have had high expectations for Christmas dessert. So every year, I have to dig deep and bring out the big guns to impress them more than the previous year. I look back and definitely think that at 12, I peaked too early! 

But life is hectic and we don’t always have time to make 26 chocolate boxes! This year, Stork Bake challenged me to create something that would wow everyone when you bring it into the room, something that is not too time-consuming or technical to make, oh and it must be affordable because December is rough – and above all, delicious! That’s a tall order for dessert, right?! (See what I did there 😉 

But this towering Naartjie and Cinnamon Cookie Christmas tree is my solution! 

This cookie dough is my absolute favourite – it is so short, crumbly and just melts in your mouth! And the naartjie and cinnamon are festive touches that give an injection of South African flavour. The only pressure point in this recipe is to make sure that the Stork Bake is at room temperature when you cream it. If you’re planning on having lots of family and friends over the holidays, I would maybe make a double or quadruple batch and keep the dough in the freezer so you can have something ready for tea in a flash. To make the different sized stars, I simply printed out a small star and then kept enlarging it to get bigger and bigger stars, cut them out and traced around them on the cookie dough. 

I sprinkled the cookies with a little demerara sugar to give them extra crunch and then piled them high on top of each other. A drizzle of royal icing and a dust of icing sugar and you have a cookie tower of dreams – and don’t forget the gold, every bake needs a bit of bling! 😉 

Naartjie and Cinnamon Christmas Cookie Tree
Serves 8
Print
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
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0 g
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0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g STORK Bake, at room temperature
  2. 75g (⅓ cup) castor sugar
  3. Zest of 4 naartjies
  4. 25g (40ml ) corn flour
  5. 245g (2 ½ cups) cake flour
  6. 20ml (4 tsp) ground cinnamon
  7. ½ tsp almond essence (optional)
  8. Demerara sugar, for sprinkling
  9. Icing
  10. 1 large egg white
  11. 300g (2 cups) icing sugar, sifted, plus extra for dusting
  12. 15ml (1 tbsp) water
  13. squeeze of lemon juice
  14. Gold balls, to decorate
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced).
  2. Line two large flat baking trays with baking paper.
  3. Cream the STORK Bake, sugar and naartjie zest together until light and fluffy - about 8-10 minutes. Add the dry ingredients and almond essence to form a soft dough (add a little water, if necessary, to bring it together).
  4. Roll out the dough to ½ cm thick on a lightly floured surface.Use star cutters to cut out four 2cm stars, six 4cm stars, six 6cm stars, six 8cm stars, six 10cm stars and six 12cm stars from the dough, rerolling the dough if necessary.
  5. Place the cookie stars on the prepared trays and sprinkle with the demerara sugar.
  6. Bake for 10-12 minutes or until light golden and crisp. Set aside on the trays to cool completely.
  7. To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir. Add a few tsp of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip. Place in a piping bag fitted with a small plain nozzle.
  8. Decorate the points of the stars with icing to form drips. Set aside for 3-4 hours or until set.
  9. To assemble the tree, dot a bit of royal icing in the center of one of your 12cm stars and place another on top, rotating stars slightly as you assemble.
  10. Continue glueing the remaining stars, in decreasing size, finishing with a 2cm star glued with icing upright at the top of the tree. Pipe extra icing on the stars to create a snowy look and decorate with gold balls.
  11. Dust with icing sugar and serve on the same day.
Notes
  1. TIP The cookie dough freezes very well so make a big batch and store in a ziplock bag or wrapped in cling wrap in the freezer.
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calories
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