Wild Spice Christmas Tree Cookies
These were a real winner in the Christmas hamper I made for my family this year.
They made use of an assortment of dried wild roots and seeds I have collected across the year. Notably the wood avens roots add the distinctive clove aromas whilst the hogweed seeds to me add notes of cardamom and bitter orange. I've done this recipe with both Douglas fir and Scotts pine before and both add wonderful citrusy notes. If using your Christmas tree please just ensure it hasn't been sprayed with any nasty chemicals!
Ingredients:
250g flour (I used wholewheat)
1 teaspoons baking powder
3/4 teaspoons baking soda
1 teaspoon sea salt
1-2 tablespoons finely chopped spruce / fir / pine needle tips
1 tablespoon wild spice mix*
200g brown sugar
120ml olive oil
60ml water
1 teaspoon apple cider vinegar
Zest of 1 orange (optional)
* My wild spice mix: dried and ground wood avens root, roasted dandelion root, hogweed seed and wild carrot seed
Method:
1. Combine the flour, baking power and soda, salt, finely chopped spruce/fir/pine needle tips and wild spice mix in a large bowl and mixing to combine.
2. In another bowl combine the sugar, olive oil, water, apple cider vinegar and orange zest.
3. Make a well in the centre of the mixed dry ingredients and add the wet mixture. Slowly stir to combine until fully mixed.
4. Cover with a plate or tea towel and allow to chill in the fridge for around 30 minutes.
5. Preheat oven to 180°C. Line a baking tray with baking paper. Use a tablespoon to scoop roughly evenly sized balls of cookie dough onto the sheet. I used my hands to roll them into ball shapes and then pressed them down slightly once on the tray (don’t pressed them down too much, you want them to be nice and chewing in the middle).
6. Bake for 10 minutes, or until the edges of the cookies are golden (if not using a fan assisted oven you may want to turn them around after 5 minutes to ensure an even bake).
7. Remove from oven and transfer to a baking tray to allow to cool. ENJOY!