After discovering a recipe for sweet coriander seed cookies, and a separate recipe for a bay leaf creme brulee, it occurred to me to try both together. The verdict? Actually, pretty good, but I think next time, I'd try a bit more coriander, a bit more bay, and a bunch of lemon zest instead of the orange blossom water.
Coriander seed and bay leaf cookies
1 1/4 cups plain flour
1/2 teaspoon bicarb soda
2/3 cup caster sugar
1 egg
125g butter, soft not melted
1 teaspoon freshly ground coriander seed
3 or 4 fresh bay leaves finely chopped (if you can't get fresh, don't bother)
7-8 leaves of fresh lemon basil finely chopped
50-75 g raw pistachio kernels, unsalted
1 teaspoon of orange blossom water
Raw sugar (to top cookies)
1) Cream butter and sugar
2) Add all other ingredients, mix until combined
3) If mixture is dry, add a small amount of water until mixture stays together
4) Form small balls of cookie dough, about an inch in diameter, and place on greased or papered cookie tray, leave room to spread. Press gently flat with a fork
5) Bake in a 180C oven for 12-15 minutes. After about 4 minutes, or once they have spread, sprinkle liberally with raw sugar
They're pretty good!
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