Some days, we just need hot tea with honey and fruit and cookies. Sadly enough, I am home again sick. It's been kind of hit or miss the past several weeks. The truth is I've been sick for nearly two months. Doctors? Check. Chest x-rays? Check~twice. Anti-biotics? More than Walgreen's probably likes to give out in a day's time. And, now, a CT scan and an appointment with an allergist. Frustrating? Double check. I really just want to feel better. Like myself. With maybe a bit more patience thrown in there for good measure. Hopefully, tomorrow will shed some light?
Anyway, cookies. I haven't had a ton of energy to go traipsing through Charleston looking for the good stuff. I even missed a Second Sunday on King with the most gorgeous January weather this town has seen for a very long time. So, in between naps, I began flipping through cookbooks and I stumbled upon this one...
It's a tiny book. That kind that can get lost in stacks and stacks of cookbooks but I go looking for it when I am in the mood for simple, short ingredient cookies that go so beautifully with hot tea. The cover flashes some big names....The American Academy in Rome, The Rome Sustainable Food Project, Alice Waters. If you are at all into food, you get the idea.
Anyway, a trip to the grocery wasn't in order so I was searching for a recipe with ingredients that were already in my pantry. This one is simple. And, quick. And, the cookies are delicious warm with tea. So, here you go!
Whole Wheat Honey Cookies
(Biscotti Integral al Miele)
1/2 cup + 2 tbs all-purpose flour
1/2 cup + 2 tbs whole wheat flour
1/2 tsp baking powder
6 tbs olive oil
1 tsp vanille extract
1 large egg
granulated sugar for coating
It's simple. Sift the flours and the baking powder together in a small bowl.
Combine the honey, olive oil, vanilla and egg in a medium size bowl.
Then, add the dry ingredients to the wet ingredients and stir until the dough is well combined.
Told ya. Piece of cake. Uh, cookies. Transfer the dough to a pastry bag with a 1/2 round tip. I used a ziploc bag with a hole cut from the corner and it worked just fine with less clean up! Do line a baking sheet with parchment paper and leave 2 1/2 cm between each cookie. Then, sprinkle the tops with granulated sugar.
Bake them for 8 minutes and enjoy. Now, go make some hot tea, add some local honey and enjoy your brilliantly sunny afternoon.
Happy Thursday from Charleston Treasures!