Brown Butter Ginger Biscuits



I can’t stop eating these cookies. I think I prefer them over chocolate chip cookies, and that’s saying a lot. They’re filled with earthy bitterness and toasty warmth. I had a bottle of ginger and honey preserve lying around. And adding it in was pretty much a last minute decision. An excellent decision. With bitter dark chocolate, and spiced warm ginger, they’re just perfect. They’re easy, throw everything into a bowl kind of easy. And honestly, it’s even easier to eat them all by yourself.

Recipe adapted from Linda Lomelino

*You will need to make the brown butter ahead of time, since it needs to set before you can use it. 


  1. 100 g unsalted butter
  2. 50 g brown sugar
  3. 2 tablespoons honey
  4. ¾ teaspoon ground cinnamon
  5. 1 tablespoon ginger and honey preserve
  6. 120 g flour
  7. ½ teaspoon baking soda
  8. ¼ cup dark chocolate chips
  9. ¼ teaspoon salt


  1. In a small saucepan, cook the butter on low heat. Continue cooking until the milk solids have separated from the butter and have turned golden brown. You will know the butter is done when it has a nutty aroma.
  2. Set the butter aside and allow it to come to room temperature. Then, place it in the freezer to set.
  3. Preheat oven to 175°C.
  4. In a bowl, cream the brown butter, sugar, honey, cinnamon and the preserve until light and fluffy.
  5. Sift the flour, baking soda and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Add in the chocolate chips.
  6. Cover a baking sheet with baking paper. Roll the dough into 13-15 small balls, place on the baking sheet and flatten them slightly.
  7. Bake for 10 minutes. The cookies will look soft and undercooked, but will continue to harden a bit after they are out of the oven. For slightly crunchier cookies, bake for 12-15 minutes.


Strawberry and Blueberry Tart

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This pie is the quintessence of summer with lots and lots of strawberries and blueberries. It’s a simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.


For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 egg yolks
  2. ½ cup of sugar
  3. ½ tablespoons cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)


  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180°C in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.