Aromatic, slightly crisp, and infused with the essence of wild herbs and seeds, these cookies bridge winter’s end and spring’s beginning—perfect for Imbolc.
Gathering Ingredients:
- 1 ¼ cups stone-ground or whole wheat flour
- ¼ cup almond flour (adds richness and nuttiness)
- ½ cup cold unsalted butter (or ghee, for a richer flavour)
- ⅓ cup raw honey or jaggery syrup
- 1 tbsp ground toasted sesame seeds (adds depth and earthiness)
- 1 tbsp crushed pine nuts or hazelnuts
- ½ tsp fennel seeds, lightly crushed
- ¼ tsp ground star anise (adds an exotic warmth)
- ¼ tsp black pepper (subtle heat that lingers)
- 1 tbsp dried edible flowers (violets, rose petals, or lavender)
- ½ tsp dried rosemary or wild thyme (for a herbal note)
- ¼ tsp sea salt
- 1 egg yolk (or flax egg for vegan)
- 1-2 tbsp cold milk (as needed for binding)
Method:
- Toast & grind the seeds – Lightly toast the sesame seeds, fennel, and pine nuts. Grind them coarsely for a slightly nutty aroma.
- Prepare the dough – In a bowl, mix the flours, toasted seeds, nuts, spices, dried herbs, and flowers.
- Cream butter & honey – In a separate bowl, whisk the butter and honey together until smooth. Mix in the egg yolk.
- Combine & chill – Slowly fold the dry ingredients into the wet mixture, adding cold milk as needed until a soft dough forms. Wrap and chill for 30 minutes.
- Shape & bake – Roll the dough into small discs or press with a fork for a rustic feel. Bake at 160°C (320°F) for 12-15 minutes, until golden and fragrant.
- Cool & serve – Allow the cookies to cool completely to let the flavours meld.
Optional Finishing Touches:
- Dust lightly with powdered jaggery and a few dried petals before serving.
- Serve with spiced milk or herbal tea, enhancing the ancient feel of the recipe.
- Drizzle with saffron-infused honey for a luxurious twist.
Note : Let the cookies sit for a day in an airtight container—spiced cookies often taste even better the next day!
