I sat stiffly in the cramped seat of the airplane, as the woman in front lowered her seat. Besides me, I could see Zoe trying her best not to let her eyelids fall. I was excited to be home for Christmas, but not the 15 hours flight that I would have to endure to get there.

Trying not to think about how uncomfortable I was I crawled out into the aisle to take a walk to the bathrooms at the back of the plane. Stumbling, I almost caught my foot on someone’s blanket. A young child squealed and ran in front of me. I sighed. It was going to be a very long, long night.

By the time I made to the back of the plane, I sighed in relief. I caught sight of the small basket of snacks the aircraft provided the passengers on the journey. I thumbed through the contents trying to distract myself. A package of shortbread cookies caught my eye. I smiled. I loved shortbread. I loved the smell of shortbread. It reminded me of Christmas. Memories of the famous Jenny Bakery Cookies flooded my mind..

Jenny Bakery is delicious store started in Hong Kong. They are famous for their butter cookies and nut cookies. Every single day, people line up for their amazing butter cookies and nut cookies. They always came in a red box, filled with an assortment of flavors – walnut, almonds, cashew and hazelnut. One of the very first times I had it, my cute Grandpa spent 2 hours lining up for a box of their delicious cookies to treat us!
My nostalgia caught up with me. Then it struck me: why don’t I just make it at home? So I spent the next few hours planning on making this recipe with Zoe. The beautiful memories of their delicious cookie was enough to pull me over another few hours. Instead of their fragrant coffee and almond we opted for a simpler cocoa and almond cookie. We also decided to spice up their walnut cookie with some colorful cranberries- after all that is a classic combo.

Although Christmas has passed, yet I still crave cookies (you would think I had enough of them!). Maybe its because I haven’t had a Jenny Bakery Cookies in years. So I’m sure glad we came up with our version – one that I can enjoy any time of the year especially when I’m away from home!

Note: *The recipe below says half an egg, because we split one batch and made 2 different flavors. I find that beating the egg separately and then dividing it is the easiest way!*

Cocoa Almond Cookies

 

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Author: Unconventional Cooks

Serves: 20

Ingredients

• 1.5 cups Almond Flour
• 2 tbsp Tapioca Starch
• ½ tsp Vanilla
• ½ egg
• 3 tbsp coconut oil
• 2 tbsp Honey
• 1.5 tbsp Good Quality Unsweetened Cocoa Powder
• ¼ cup Sliced Almonds

Instructions

1. Mix together almond flour, tapioca starch, cocoa powder.
2. Add honey and vanilla. Mix well.
3. Add coconut oil and knead into the mixture until you enemy dispersed and you can fine crumbs.
4. Add the egg to bind the whole mixture. If the dough is too dry then add in some more coconut oil.
5. Mix in sliced almonds.
6. Shape dough into a long log. Wrap with clingfilm and freeze for 30 minutes.
7. Preheat oven to 350F.
8. Slice the cookies (around ¼" thick). Bake for 8-12 minutes or until hard.

Nutrition Information

Calories: 90 Fat: 7.4g Carbohydrates: 4.4g Protein: 2.4g

3.5.3251

Cranberry Walnut Shortbread Cookies

 

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Author: Unconventional Cooks

Serves: 20

Ingredients

• 1.5 cups Almond Flour
• 2 tbsp Tapioca Starch
• ½ tsp Vanilla Extract
• ½ egg
• 2 tbsp Honey
• 3 tbsp Coconut Oil
• 2 tbsp Walnut, chopped
• 2 tbsp Cranberries, finely chopped

Instructions

1. Mix together almond flour and tapioca starch.
2. Add honey and vanilla. Mix well.
3. Add coconut oil and knead into the mixture until you enemy dispersed and you can fine crumbs.
4. Add the egg to bind the whole mixture. If the dough is too dry then add in some more coconut oil.
5. Mix in sliced chopped walnuts and cranberries.
6. Shape dough into a long log. Wrap with clingfilm and freeze for 30 minutes.
7. Preheat oven to 350F.
8. Slice the cookies (around ¼" thick). Bake for 8-12 minutes until slightly hard.

Nutrition Information

Calories: 89 Fat: 7.1g Carbohydrates: 4.9g Protein: 2.1g

3.5.3251

LOVE,

Zoe & Mia

This is featured on Fiesta Friday