Barley Chocolate Chip Cookies


no longer remember why my friend Michelle and I settled on late November for our trip to New York. It seems a bit nuts looking back. Sure, the week of Thanksgiving is a great time to go to New York if you want cheap flights and low hotel rates. But you will soon discover why there are less than average number of tourists per square meter: it is bloody cold!

Walking around all day in sub-zero temperatures while worrying about the forecast snow meant frequent coffee breaks were needed just so we could escape the cold for a bit, warming up with our hands wrapped around multiple mugs of coffee and our winter coats draped over our knees like woollen blankets. It also meant that a bowl of ramen for dinner one night at Ivan Ramen in Clinton Street totally hit the spot.

The only reason I decided to wash down my steaming bowl of ramen with iced (!) tea was that Ivan Ramen’s drinks menu offered a new to me tea: Iced Roasted Barley Tea. I knew that roasted teas are very common in Japan. There is Genmaicha (a green tea flavoured with roasted rice). Then there is roasted Buckwheat Tea. And, Hojicha – roasted green tea. Apparently, there is also a Roasted Barley Tea (also known as Mugicha). Made from roasted barley grains (sometimes with the addition of roasted corn to offset the barley’s slight bitter flavour), Roasted Barley Tea is popular year round not just in Japan, but also in China and Korea.If you want to make your own Mugicha: here is a recipe.

If you like Genmaicha and Hojicha over ice, then I reckon you will like Roasted Barley Tea as well. It has quite a concentrated flavour, malty and chocolatey, and absolutely delicious, even without any milk and sugar. The more I drank my tea, the more I became intrigued by its flavour. So much so that when I spotted some barley flour in the supermarket on my trip to Copenhagen in December, 1kg of it immediately went into my carry-on with future plans for these Barley Chocolate Chip Cookies.


Barley Chocolate Chip Cookies

Note: Chocolate chip cookies really do improve with the age of the dough. So if you can be patient, try and let the dough rest at least overnight. If you have more willpower than I do (which, to be fair, isn’t all that much to begin with), you could even try and let the dough rest for 24 or 36 (and up to 72) hours. 

Makes 24 cookies 

125g butter, at room temperature
125g caster sugar
125g rapadura (or light brown sugar)
1 egg
225g barley flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
200g 70% dark chocolate, chopped coarsely

Optional: a pinch of sea salt flakes to sprinkle on the cookies before baking


In a mixing bowl, beat the butter with the caster sugar and the rapadura sugar until light and fluffy (this should take ca. 5 minutes). Add the egg and beat to combine.

In a separate bowl, whisk together the barley flour with the baking powder, baking soda and salt. Stir into the wet ingredients. Lastly, fold the chopped dark chocolate into the cookie dough.

Wrap dough in cling film and place in the fridge for a minimum of 12 hours and up to 72 hours.

When ready to bake, pre-heat the oven to 200 degrees Celsius and line a sheet pan with parchment paper. Divide the dough into 24 equal-sized chunks  and roll each chunk into a ball (I like to weigh my cookie dough to ensure I get similar sized cookies and can ensure they bake evenly – here each cookie weighed approx. 35g).

Place 6 cookies on the sheet pan. If using, scatter some extra sea salt flakes on each cookie. Bake for ca. 6-8 minutes until the cookies are puffed up in the middle and have just started to colour. Leave to cool on the tray for 5-10 minutes before carefully removing them with a spatula and placing them on a cookie rack to come to room temperature. Repeat with the remaining batches of cookies.


Bookmarks – 20 March 2015


When I first started writing this blog I used to do monthly ‘inspiration’ posts and I have decided to bring them back. As much as I enjoy reading other people’s recipes, some of the posts I love the most tend to be the various weekly or monthly link round-up ones, pointing me towards intriguing recipes I have not yet seen or enjoyable articles that have not yet crossed my path. There might not be a ‘Bookmarks’ posts with links to other blogs, recipes or stories every week but there will be new posts regularly. Here is the first set of bookmarks I wanted to share with you:

Ashley’s photos of Morocco are stunning and looking at them had me dreaming back to my own trip around the country with Alessandro a couple of years ago. Ashley’ post is also the reason I chose the photo above to accompany this post – it shows a woven basket hanging off the wall of one of the Kasbah’s we visited on our trip in Morocco. When I took the photo the little pieces of colourful fabric were dancing in the wind making it look as though a colony of butterflies was clinging on to the basket. I took a single shot just as I was walking through the Kasbah and it turned out to be one of my favourite photos from the trip.

This orange and cardamom ice cream sounds heavenly. I am thinking a scoop of Kate’s ice cream and a shot of espresso would make a wonderfully fragrant affogato.

Tara’s book. And Heidi’s new book. And Amy’s book. After keeping them in my amazon basket for weeks, one day I just decided to order them and I cannot wait to get started cooking from them.

This article about how rice is grown is fascinating – who knew there are rice polishing stations dotted all around rural Japan?

This piece by Chad Robertson about sourdough pizza had me day-dreaming about trips to Naples, tracking down the best pizza closest to our flat in Rome and introducing my friend Michelle to our go to pizza place in Turin.

I am trying to track down fresh coriander (no mean feat in my neighbourhood in Brussels it turns out) just so I can make this Somali bizbaz.

Tamarind Pate de Fruit – Goes Well With Coffee – 7th Edition


As much as I like cooking food  at home, I actually adore going out for dinner. Growing up as one of four kids, meals at restaurants were few and far between and mostly happened during the summers we spent in the South of France. Visits to restaurants are more frequent for me these days, yet having dinner at a restaurant still feels special. And I would actually like to keep it that way. I much prefer to eat at home as a general rule and save those restaurant visits for special occasions (and very special meals).

And when I do go for dinner at a restaurant, I love the entire experience. A glass of bubbly while I peruse the menu, ideally already accompanied by a few small bites ‘courtesy of the chef’. If I am lucky, the menu is one that leaves me struggling to decide what to eat thanks to the myriad of enticing options: dishes composed of ingredients I (i) either don’t know, (ii) have yet to try; (iii) struggle to track down myself or (iv) find too laborious to prepare in my own kitchen, ideally combining all of the above. And there are rules. No single dish is ordered more than once. So my dinner companion(s) and I can try as many dishes as possible. And there has to be dessert. There always has to be dessert. And coffee. And if I am really lucky the coffee is as good as the meal itself. And as a final hurrah before peeling ourselves off our chairs and waddling home, our bellies and hearts full, a plate of petit fours arrives – minuscule madeleines and financiers, a chocolate truffle or two or a couple of cubes of pate de fruits, just like these tamarind ones.

While I like something sweet alongside my post-dinner coffee (or that 4pm coffee in the office to get me through the afternoon slump), that something sweet does not need to be particularly big. In fact, a one-bite affair is perfect – a square of bitter chocolate with flecks of sea salt, a beautifully plump date, a single piece of shortbread or indeed a small cube of pate de fruit.

This Tamarind Pate de Fruit recipe came about as I was brainstorming other recipes to make with tamarind, well before I even started gathering recipe ideas for this Goes Well With Coffee series. While I love using tamarind to make Agua Fresca or to Pad Thai and have even made a Tamarind Curd before, it was about time I expanded my repertoire of tamarind recipes – especially as each packet of tamarind pulp typically contains far more tamarind pulp than a single recipe will ask for.

Why a Tamarind Pate de Fruit? You can make Pate de Fruit with almost any fruit – the exact formula you use will depend on whether you are using high or low pectin fruit, but other than that the basic recipe does not change much. And tamarind just happens to be a flavour I adore. Not only is tamarind mouthpuckeringly sour but it also has this really complex flavour which reminds me of dried fruits that are naturally a bit tart, like dried cherries or dried barberries. Tamarind pate de fruit also goes rather well with coffee. In fact, one of the other coffee flavour wheels I came across while reading up about the flavour profiles of coffee explicitly lists tamarind as one of the flavours you might detect in your cup of coffee. The SCAA’s flavour wheel does not list tamarind as a flavour but does list ‘candy-like’ as one of the aromas you might detect in coffee. And so I could not think of a better candy to enjoy alongside a post-dinner cup of coffee then a piece of tamarind pate de fruit!


Tamarind Pate de Fruit

Note: This recipes makes a lot of pate de fruit – about 40 pieces (more if you cut them smaller). While you can half the recipe, I would only do so if you have an instant read sugar thermometer or a saucepan small enough to allow for a proper reading on your thermometer so you know when the pate de fruit has cooked long enough. Sadly my kitchen lacks both so I used a medium-sized saucepan and my trusty thermometer my sister gave me. In any event, stored somewhere cool in an airtight container, the pate de fruit will keep for a few weeks. As an alternative to serving the pate de fruit alongside coffee, you can also serve it with cheese, similar to the way you eat membrillo or chutneys with cheese (if so, skip the part where you roll the pate de fruit in sugar). 

500ml Tamarind water*
500g 2:1 preserving sugar
100g sugar for dusting


Line a sheet pan with silpat or parchment paper. Set aside.

In a medium saucepan combine the tamarind water with the preserving sugar. Bring to a boil. As soon as the mixture starts boiling, reduce the temperature and continue to cook the mixture, stirring frequently so it doesn’t catch on the bottom of the saucepan, until the mixture reaches a temperature of 108 degrees Celsius – this should take between 30 to 45 minutes.

Pour the pate de fruit onto the prepared sheet pan and leave to dry (uncovered) at room temperature for 1-2 days (the pate de fruit will be softer if you only wait for 1 day – personally I prefer the slightly chewier pate de fruit you get after waiting an additional day).

Using a sharp and well oiled knife, cut the pate de fruit into small cubes (alternatively you can use a small cookie cutter). Roll in the sugar.

Stored in an airtight container the pate de fruit will keep for a couple of weeks.

*To make the tamarind water soak 100g of seedless tamarind pulp in 500ml of hot water. Set aside to soak for 1 hour. Strain and measure out 500ml. The rest of the tamarind water can be used for salad dressings, added to iced tea or sweetened and mixed with sparkling water for tamarind lemonade.

Butternut Squash Cakes with Ras El Hanout and Pistachios


When I used to tell people I lived in London (and then in Rome), people would tend to squeal in excitement and tell me how lucky I was. Now that I live in Brussels, I don’t get quite the same reaction when I tell others where I live. Brussels is a good place to live, but it is certainly not the most exciting capital city Europe has to offer (heck it isn’t even the most exciting city Belgium as a country has to offer). Yet after growing up in Germany and having lived in a tiny village in Austria, London and Rome, there are plenty of things I really appreciate about Brussels. Rents are low, the city is very walkable, there are plenty of green spaces and the airport is within easy reach from the city centre. But you know the best part about living in Brussels? The markets.

Sure, I used to go to the farmer’s market in London too, but if I did, I usually only went on weekends. Many of the markets were only open a few days a week and none was in a location that meant I could do my food shopping there during the week. It wasn’t much better in Rome, where frequent trips out of town made it hard to seek out markets on the weekend. That all changed when I moved to Brussels.

Here in Brussels, I am truly spoilt. On Monday nights there is the market by the Parvis in Saint Gilles. On Wednesdays there is the market in Chatelain, conveniently located a mere 10 minute walk from my office – meaning that most weeks I manage to either buy food during my lunch break or on my way home from work. And then there are the weekend markets, whether in Place Flagey or the one by the Gare du Midi, as well as several smaller neighbourhood ones. The only downside to being able to buy all my fruit and vegetables at the market is that I frequently buy far too much. So much so that last week I found myself with not 1 but 2 large butternut squashes taking up precious real estate in my fridge. While one butternut squash was turned into a vegetarian Madras curry for me to take to work, part of the remaining smaller butternut squash found its way into these little spiced cakes.


And while the days are getting longer and there have been days so sunny that I am certain spring is finally on its way, the temperatures are still just about cold enough in Brussels for me to get away with sharing this recipe for butternut squash cakes spiced with Ras El Hanout with you. I have a fondness for all spiced cakes, whether it is a traditional cinnamon laced carrot cake with cream cheese frosting or a sticky ginger and treacle loaf. However, the more my spice cabinet has grown over the years, the more I have been interested in developing recipes around spice mixes not typically used for sweet applications. And while I have played with Garam Masala before, this was the first time I have baked with Ras El Hanout.

While there is no definitive list of ingredients for Ras El Hanout it typically includes cardamom, cumin, clove, cinnamon, nutmeg, mace, all spice; ginger, pepper, coriander, pepper, paprika, fenugreek and turmeric. It is earthy with a little bit of a kick – something I have found pairs well with butternut squash in savoury applications (I like roasting wedges of butternut squash drizzled in olive oil and dusted generously with Ras El Hanout). As I have discovered making these small cakes, Ras El Hanout works equally well in sweet applications it turns out.


Butternut Squash Cakes with Ras El Hanout and Pistachios

Notes: While I like to grate carrots for carrot cake very finely, I prefer grating butternut squash quite coarsely when baking with it – butternut squash can get soft pretty quickly as soon as some heat is applied to it and grating it coarsely ensures the butternut squash does not disappear into the cake but gives the cake a bit of bite. While the rose blossom water in the glaze is optional, I like how its floral flavour stands up to this otherwise earthy and spicy cake.

Yields 6 individual cakes using a medium-sized muffin tin


For the butternut squash cakes
2 eggs, separated
90g sugar
110ml vegetable oil
125g brown rice flour
1/2 tsp ras el hanout
1/2 tsp baking powder
1/2 tsp baking soda
50g butternut squash, grated coarsely
50g pistachios, chopped coarsely

For the glaze
60g icing sugar
1 1/2 tbsp milk
1 tsp rose blossom water


Pre-heat the oven to 175 degrees Celsius and grease 6 holes of a medium sized muffin tin.

In a large bowl, beat the egg yolks and the sugar using an electric whisk. While beating, slowly drizzle in the oil. Once all the oil has been absorbed, add the egg whites in one go and beat until combined with the egg yolk mixture. 

In a separate bowl whisk together the brown rice flour, ras el hanout, baking powder and baking soda. Stir into the egg mixture.

Lastly, fold the grated butternut squash and the chopped pistachios into the batter.

Distribute the batter evenly among the holes of the muffin tin.

Bake for 25-30 minutes or until the cakes are well risen and a wooden skewer inserted into the middle of the cakes comes out clean.

Leave the cakes to cool for 5 minutes in the muffin tin before carefully removing them from the tin and placing them on a cooling rack to come to room temperature.

Whisk together the ingredients for the glaze and drizzle a couple of teaspoons on top of each cake.


Financiers with Almonds and Argan Oil


Thanks to a nasty throat infection I spent most of last week in bed with a temperature close to 40 degrees Celsius. Prior to last week, I had not taken any real time off work for being sick since a hernia surgery back in 2012. While surgery is never pleasurable, I remember I quite enjoyed being off sick at the time. I had my surgery in Germany and stayed with my parents for the 2 weeks afterwards. Despite my initially somewhat limited mobility my recovery proved to be a wonderful opportunity to catch up with my parents over long conversations, something my quick weekend trips back home don’t leave enough room for.

In some twisted way, lately I had begun thinking that it might actually be quite nice to be off sick again some time, naively thinking it could be a nice opportunity to catch up on some sleep and trashy TV. Little did I know that I would spend most of last week confined to my bed, with a pounding headache from the high fever and too ill to read or watch any TV. Thankfully at least sleep came easily – I must have slept over 14 hours on average those days. And while I am not quite fit enough yet to go on my morning runs or go to yoga, I have been back at work for a few days now and my voice is slowly starting to sound normal again. That also means I thought it was about time I told you about these Argan oil financiers.

As I will have mentioned a few times by now, my parents spent a couple of years living in Morocco before I was born and I grew up eating Moroccan food quite regularly. Yet it was not until a visit to an Argan oil cooperative during a whirlwind your of Morocco a few years ago that I first came across Argan oil. Touring the cooperative I not only learned how Argan trees are grown, the sheer amount of fruit needed to produce 1l of the precious oil, but I also learned about the important role the Argan oil cooperatives have in supporting local communities in providing paid employment to many women in rural Morocco.

Intrigued by its nutty flavour, I picked up my first bottle of Argan oil on that same trip and have been using it to drizzle over soups and salads ever since. Recently, I started experimenting more with Argan oil, including trying to incorporate it into cakes and desserts. One of my favourite recipes so far is to make financiers with Argan oil. And yes, Argan oil is expensive, but so are pistachios and spices like saffron and vanilla. And I would much rather bake financiers with Argan oil than have a bottle of Argan oil go rancid while using it ever so sparingly.


Financiers with Almonds and Argan Oil

Note: Financiers are small French cakes made with no more than 4 ingredients at their most basic: egg whites, ground nuts, sugar and butter. While financiers can be very rich given the generous amount of butter their preparation requires, they lend themselves perfectly to variations – not only can you use different types of nuts and seeds in place of the more traditional ground almonds, but you can also replace the butter in part or in its entirety with different fats such as Argan oil, which will give your financiers a unique nutty flavour and delicate sweetness. And I might be biased here, since my dad often made coffee this way, but these financiers are wonderful alongside a small glass of cardamom-laced stove-top brewed coffee. 

Yields 6 financiers using a financier mould (alternatively you can use a medium-sized muffin tray)


3 egg whites
75g light muscovado sugar or caster sugar
60g ground almonds
60g spelt or all purpose flour
60ml Argan oil
30g melted butter


Pre-heat the oven to 180 degrees Celsius and lightly grease 6 financier moulds.

Add the egg whites to a large bowl and whisk until frothy with a balloon whisk or a handheld mixer. Add the remaining ingredients and whisk briefly to incorporate.

Distribute the financier batter evenly among the 6 moulds.

Bake the financiers for ca. 25 minutes or until they are well risen, golden brown around the edges and springy to the touch.

Leave the financiers to cool in their moulds for a couple of minutes before carefully removing the financiers from their mould.

While financiers are best eaten the day they are made, they will keep for a couple of days if stored in an airtight box at room temperature.


Blueberry and Thyme Buckle – Goes Well With Coffee – 6th Edition


We are already half-way through February and so far I am not sure 2015 is all that. A good friend had a pretty scary car accident in January and while he is lucky to be alive, various broken bones mean he faces a long road to recovery. And maybe it is an age thing, but suddenly numerous friends are having had to deal with sick parents. Yet while the normal reaction to these kinds of news would be to be grateful for your own good health (which I generally am) and to try and live in the moment a bit more (well, I try), I must admit that I have been in a bit of a funk and generally feeling a bit ‘meh’ about everything.

But this weekend I decided I had had enough. After three weekends away and with the sun starting to show its face just long enough during the day to remind me that winter is nearing its end, I decided to spring-clean my flat. I also did some yoga and finally got to spend a day in the kitchen again. Grains and beans were cooked for the week ahead, soaked almonds were turned into almond milk, the left over almond pulp was turned into a huge batch of grain-free granola and a financier recipe was re-tested. But the best part about a weekend at home after so many weekends away? Waking up in my own bed on Sunday morning and knowing that one of these blueberry and thyme buckles was waiting for me to have for breakfast.

Ever since making this Blueberry Icecream and smooching a generous scoop between two Momofuku Corn Cookies, I have been a little obsessed with the combination of corn and blueberry. While an unusual pairing where I grew up, after trying it for the first time it just made perfect sense to me. Corn has a natural sweetness that just begs to be incorporated into sweet dishes and the slight tartness and almost herbaceous flavour of blueberries makes it a rather intriguing combination.

_MG_0980While it took me a while to come up with a recipe for the most recent Goes Well With Coffee Post, as soon as I saw that ‘berry-like’ was one of the aromas on the SCAA’s flavour wheel, I knew I wanted to bake something with blueberries. While the SCAA lists apricots and blackberries as examples, the berries I associate the most with coffee are definitely blueberries given they are commonly listed as part of the flavour profile of Ethiopian coffees. So what better coffee to pair with one of these buckles then a cup of Yirgachefe from the Kochere region in Ethiopia?

In other news, my recipe for Dark Chocolate Truffles with Orange and Sichuan Pepper made it into the Telegraph the other day. I also did a little interview which you can read here.

_MG_0982Blueberry and Thyme Buckles

Notes: The recipe below makes 8 individual buckles. You can bake them using 10cm tart rings lined with parchment paper, like I did here, alternatively you can bake the buckles in a muffin tray. However, you could also make one large buckle cake using a 23cm springform or round cake pan (if so, you will want to increase the baking time to ca. 60 minutes).


For the Buckle Batter

120g sugar
100g butter, softened
2 eggs
80g yoghurt
180g masa harina
1 tsp baking powder
Pinch of salt

For the Blueberry Thyme Layer

250g blueberries
1/2 tsp thyme

For the Cornmeal Crumble

90g masa harina
90g polenta
90g butter, cold
75g sugar
Pinch of salt

Pre-heat the oven to 175 degrees celsius. Line eight 10cm tart rings with parchment paper (to do this, I cut out small squares of parchment paper just a little larger than the tartlet rings. I then crunch up the parchment paper into a small ball before unfolding it and lining the tartlet rings with it – this helps to ensure you can press the parchment paper flush against the sides of the tartlet ring). Alternatively, grease 8 holes in a medium size muffin tin.

In a medium bowl beat the softened butter with the sugar until light and fluffy (this will take ca. 5 minutes). Add the egg and beat to incorporate, followed by the yoghurt, again, beating to incorporate. In a separate bowl briefly whisk the masa harina with the baking powder and salt before folding this into the wet ingredients until you have a smooth batter. The batter should have dropping consistency – if it appears too stiff whisk a couple of tablespoons of milk into the batter to loosen it.

Distribute the batter evenly among the tart rings, smoothing the top of the batter with the back of a spoon.

Add the blueberries to a small bowl and scatter the dried thyme over the berries. Use a spoon to briefly mix the two.

Distribute the blueberries evenly among the tart rings.

To make the crumble topping, add the masa harina, the polenta, sugar and salt to a large bowl. Stir to combine. Add the cubed butter. Rub the butter into the dry ingredients until the mixture appears sandy and there are no large chunks of butter remaining. Scatter the crumble over the blueberries and press ever so slightly so the crumble will better adhere.

Bake for 25 to 30 minutes until the buckles are starting to turn golden brown and a skewer inserted into the middle of the buckles comes out clean.


‘Everything Bagel’ Rye Scones with Scallion Cream Cheese – Goes Well With Coffee – 5th Edition


When my eyes first fell upon the SCAA’s flavour wheel I remember scanning the different flavours and at first nodding in agreement – citrus (yep), berry (yep), chocolate (yep) – and then my eyes fell on ‘alliaceous’ (garlic and onion) and I was a bit flummoxed. I had certainly never tried a coffee and thought – ‘hmm, not bad, I just wish it did not taste so strongly of onion or garlic’ (nor in fact have I ever reminisced fondly about a coffee that reminded me of our favourite alliums!). So I had to do some research to understand where that onion or garlic flavour in coffee can come from.

It turns out, there are two reasons why the flavour of coffee can remind you of onion and garlic. Both can be a side effect of ‘wet processing’ (also referred to as washed processing) of coffee beans, a process which involves coffee beans (after being removed from the coffee cherries but still retaining their mucilage) being stored in water-filled fermentation tanks for 4-48 hours.

While wet processing, which I understand is mainly used for arabica beans, is associated with higher quality coffees as the fermentation process is key to the development of the coffee’s complex flavour, the emergence of yeasts and mould in the water during the fermentation stage can lead to the final coffee tasting off (in particular, coffee may taste sour or indeed develop a flavour reminiscent of onions). Similar off flavours can result when the water used during the fermentation stage is not fresh. While certain off flavours can be desirable as they give coffee its particular flavour and body, a noticeable onion or garlic flavour can thus indicate poor processing and is clearly undesirable.


Leaving aside the reasons as to why your coffee might taste of onion and garlic or not, there is certainly no denying that a bagel slathered in cream cheese alongside a decent cup of coffee is a pretty perfect way to start the day. As partial as I am to sweet breakfasts, I make an exception when it comes bagels (and avocado toast if I am being honest), especially ‘everything bagels’ and scallion cream cheese – those bagels rolled in a generous helping of a mix of sesame seeds, poppy seeds, dried onion and garlic bits. And when the next decent everything bagel is an 8 hour plane ride away and you kind of want one NOW then these ‘Everything Bagel’ Rye Scones hit the spot just so. They may be no bagel but you can have them on your table in less than 30 minutes from when that ‘Everything Bagel’ craving first hit, so there is that.

All of which is to say that these ‘Everything Bagel’ Rye Scones are the latest recipe in the Goes Well With Coffee series and are my attempt of turning the flavours of garlic and onion into something delicious you can enjoy alongside your morning coffee (even if you might not actually want your coffee to taste of onion and garlic).


 ‘Everything Bagel’ Rye Scones with Scallion Cream Cheese

Makes 8 small scones or 6 regular scones

Note: if you follow the recipe to the letter you may find yourself thinking that these scones are rather small. Well, they are. If I am hungry, I will have two, otherwise, I will have one with some fruit and yoghurt on the side. They are also the perfect size to make for a brunch where people might want a scone but not a whole scone, lest it make them too full to fully enjoy the various brunch options.

200g wholemeal spelt flour
50g wholemeal rye flour
1/4tsp salt
1 tsp baking soda
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp poppy seeds
1 tsp dried onion
1/2 tsp dried garlic
50g cold butter, cubed
125g yoghurt
60ml milk plus extra for brushing the scones before baking

Everything bagel mix
1/4 tsp salt
1tsp white sesame seeds
1tsp black sesame seeds
1tsp poppy seeds
1 tsp dried onion
1/2 tsp dried garlic

Scallion Cream Cheese
250g cream cheese
4 tbsp milk
1/2 bunch of spring onions, thinly sliced
Salt and pepper to taste


Pre-heat the oven to 180 degrees Celsius.

In a large bowl whisk together the spelt flour, rye flour, salt, baking soda, the two types of sesame seeds, poppy seeds, dried onion and dried garlic. Add the cubed butter and rub into the flour. When the mixture appears sandy and there are no large chunks of butter remaining, form a well in the middle of the mixture and pour in the yoghurt and the milk. Stir everything together until you have a shaggy ball of dough.

Place the dough on a floured surface and knead briefly until you have a fairly smooth dough. Flatten into a round disk and cut into 8 triangles. Place each triangle on a sheet pan lined with parchment paper. Brush with a little milk and scatter the everything bagel mix over the scones, pressing the mix slightly into the scones to make sure they adhere well to the dough.

Bake for 20 minutes until the scones are well risen and golden brown.

While the scones are baking, prepare the scallion cream cheese. Whisk the cream cheese together with the milk to loosen it. Add the sliced spring onion and stir to combine. Season with salt and pepper.