Goat cheese, rosemary, mango, chocolate, and chai tea—what do these diverse flavors have in common? They are all ingredients in some of the most unique and delicious cookie recipes to be found anywhere. Author and cookie baker extraordinaire Luane Kohnke provides detailed instructions for more than forty of her original cookie recipes to suit even the most refined palate. Each is captured in mouth watering images by talented photographer John Uher.
Kohnke breaks her recipes into several distinct sections, all of which include gluten-free offerings. Presented are timeless chocolate cookies including Lemony White Chocolate and Pink Peppercorn Cookies and Chocolate Shortbread and Hazelnut Cream Sandwich Cookies, bringing new flavor combinations to expand every baker’s repertoire. The second section experiments with edgy and grown-up versions of brownies, blondies, and bar cookies, including the irresistible Goat Cheese and Caramel Swirl Brownies. Another set of recipes provides savory treats that are perfect accompaniments to soups, salads, and fruit-and-cheese trays or as stand-alone, satisfying appetizers. These include Black Olive Bites, Tarragon-Lemon Cookies, and a tantalizing twist on tradition cheese cocktail cookies. Additional sections delve into nutty and fruity treats and delicate sensations, including Saffron Pistachio Lace Cookies. Provided as reference are detailed instructions on preparation, supplies, and resources to make baking and sharing the cookies as enjoyable as eating them.Read More
Luane’s Cookies goes direct to consumer! Our Spring Collection is here!! Order now! Cookies ship via USPS.Read More
* Bespoke Recipe (based on personalization profile questionnaire)
* Tin of 24 Cookies from the customized recipe
Luane’s Cookies is celebrating its one year anniversary of being in buisness!
Like this post to enter a giveaway for a 2lb cookie tin filled with gluten-free or regular chocolate chip cookies plus Luane’s book Gluten Free Cookies. Winner will be selected at midnight on November 30. USA only.
There is a direct relationship between the quality of wheat and the quality of the final baked product. Wheat determines the quality of flour, and the better the flour, the better the gluten. Soft wheat contains little gluten and is better for pastry making. Hard wheat contains a larger proportion of gluten and is best in bread. The more gluten in wheat flour, the lighter the baked good, and the less gluten, the denser the product.
All-purpose white flour is obtained by grinding and mixing different varieties of hard and soft wheat. It can be used for any purpose, as its name indicates.
Enriched wheat flour is used to make enriched white bread. The nutritional elements in enriched bread come from the flour.
Unbleached flour is naturally aged. It contains no food additives and no bleaches
Bleached flour is whitened artificially with food additives that contain either calcium or phosphorous. Oxidation of the flour makes the gluten stronger or more elastic, which renders better cooking results. Bleaching agents produce products that are lighter, larger in volume and have a finer grain and lighter color.
Whole-wheat flour has the highest fiber content of any flour. White flour can be substituted for wheat flour in most recipes but sometimes a slightly larger amount is needed. Whole-wheat flour is often used to make bread or pastries that do not require elasticity like short-crust pastry, shortbread or cookies. Whole-wheat flour should be stored in the refrigerator.
Hard wheat flour is whole-grain flour that is used to make pancakes and pasta. It should be sifted several times if used to make bread.
Bread flour is milled from a blend of hard wheat. It is slightly granular and, because it has a very high protein content, usually only used in bakeries.
Soft wheat flour is used to make muffins or pie crusts.
Cake flour is white flour made exclusively of finely-ground soft wheat. It is highly refined and it comes from the last grindings. Because this flour is higher in starch and lower in protein and gluten, it is ideal for very light cakes but not recommended for bread.
Pastry flour is usually made with soft wheat but it may also be made using hard wheat. Low in gluten, it is finely ground but not quite as light as cake flour. It is used to make pastries, biscuits or cakes. It should not be used in leavened bread.
Wheatmeal flour is obtained when the bran is removed from wheat before it is finely ground. Wheatmeal flour is mostly used to make pastry, cookie, and pizza dough.
Gluten flour is obtained from high-protein whole durum wheat that is washed to remove the starch, dried and then ground. Gluten flour is generally made up of 45% gluten and 55% white flour. It can be used with whole-wheat flour or with low-gluten flours such as rye, barley, or oat flour.
Spelt flour is made from an ancient variety of wheat. Spelt is very high in gluten content which makes it suitable for bread and is often used in artisan bakeries for its delicious taste.
Kamut flour gets its name from the commercial trademark “Kamut”; its scientific name is “khorasan” wheat. It is best used to make pasta.Read More