08 March, 2014


Yesterday morning started off sunny and gloriously bright and before we'd even made it downstairs for breakfast it was dark, cloudy and spitting rain. We decided to spend the day baking cookies.

In typical Scottish fashion it only lasted five minutes and the sun was pouring through the windows and kissing our faces come 10:45 breakfast time. We decided to spend the morning outside, picking up eggs from the Butcher and cotton buds at the chemist.

Fast forward half-an-hour, 8 feet stuffed into shoes and coats zipped and now the pouring, horizontal-flying rain. Nearly three years and we now know better than to undress and settle back down, so we hung bedsheets to dry from the doorways and by time the last pillowcase was hung the sun was back.

Welcome to Scotland. (It really is beautiful).

We headed down the Lade Braes, Katharina's umbrella proudly in the air, Philippa tucked snugly in the buggy under her favourite blanket. Sebastian let out an unrestrained "ohhh, yuuumm" as we passed the bakery and I was half-tempted to buy him his first ever yum-yum.

At the butcher on South Street we bought three dozen eggs and slowed down for a peek in the toy shop's window. They change their display every few days, and it is always important to notice.

By our second and final stop Philippa was fit to be tied with the giant molars forcing their way through her tender pink gums. She's been restless and sad these past few days and just wants snuggled; teething is the pits, but snuggle I can do.

We shuffled home and put her down for a late morning nap, but not before she was smothered in kissed and offered a frozen apple slice, orange segment, whatever-her-tiny-heart-desired; we even looked for the moon.

In that same hour, the littles and I whipped up these hearty biscuits. That was our morning and suddenly I have a new favourite cookie biscuit.

We ate these for lunch (with green drinks. Come on!), because obviously a slightly-firm biscuit is exactly what darling Pippa Byrde's gums needed.

Jam & Sunflower Thimbles adapted from Green Kitchen Stories
(For dairy-free, substitute butter with softened coconut oil)
Makes approx. 15-20 biscuits

1 cup / 120 g sunflower seeds
1 cup / 90 g rolled oats
1/2 cup / 60 g spelt flour
1 1/2 tablespoons arrowroot or corn starch
1 teaspoon baking powder
1 teaspoon vanilla extract
1/3 teaspoon salt
5 tablespoons / 75 g butter, at room temperature
1/3 cup / 80 ml honey
1 egg, separated
1/2 cup jam

Preheat oven to 350ºF/175ºC. Line a baking sheet with parchment paper and spread out the sunflower seeds. Roast seeds very quickly in oven (3-5 minutes).

Put half of the sunflower seeds in a blender or food processor with oats and mix until you have a coarse flour. Add the remaining dry ingredients and stir to combine.

In separate bowl whisk together butter, honey, and egg yolk (saving white for later). Beat until fluffy. Add dry ingredients to bowl and mix until dough comes together. (Since this is basically oats, seeds. and a certainly healthy egg yolk, we say lick the bowl).

Scoop about 15-20 portions of dough and roll into balls.

Whisk egg whites in small bowl and coarsely chop remaining 1/2 cup sunflower seeds.

Dip and roll each ball in egg white, then in sunflower seeds. Repeat with remaining dough. Place balls on a baking sheet and use your thumb to carefully press into the centre of each cookie.

Fill indents with a teaspoon of jam and bake for 10-12 minutes. Allow to cool slightly before transferring to cooling rack.

Enjoy for lunch with a spinach smoothie.


  1. These look great! I may try them with GF flour.

  2. I should try these! Gives me an incentive to near my oven again!