We are in full cookie baking mode over here, and every cookie platter needs a good cookie bar. Linzer cookies are some of our favorite holiday cookies, and we’ve made them even better (and easier) by turning them into bars. And did you know we test out most of our baking recipes to provide substitution instructions for whole grain baking as well as gluten free? Because we think everyone should have cookies in their lives.
We’re bringing our last blog post of 2019 to you early, to cover those holiday baking needs. (And because we’re going on Christmas break!) Each year we pick some sort of theme for the blog, and 2019 saw a lot of traditional baking recipes, inspired by the Great British Bakeoff tv show. To properly wrap up the year, we are finishing with one of my favorite desserts: Sticky Toffee Pudding. This is not a pudding in the American sense. It’s a buttery, date-heavy cake with a toffee sauce poured over it while still hot to soak up all that deliciousness; and then served with extra sauce and a little whipped cream. It is heavenly!
I love putting a new spin on old recipes for the holidays. Gingersnaps can seem a little ho-hum compared to other holiday cookies. But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa! This is also the third and final post in a series using King Arthur Flour. For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour. Non-yeast recipes are a great way to swap out regular flour for a gluten-free one. And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.