Today is the day that the Internet is over taken by hundreds of cookie recipes! Each year, food bloggers worldwide participate in the Great Food Blogger Cookie Swap. Every participant bakes three dozen cookies to send to three different bloggers – secret santa style, and makes a little donation to Cookies for Kids’ Cancer. And today, December 15th, everyone posts their cookie recipes on their blog!
You can probably find any and all sorts of cookie recipes posted today. Give it a try if you dare. If you are on social media, you can check out the hastag #fbcookieswap. So many beautiful cookies were made this year and we’ve all been waiting for recipes to be revealed. On Friday too, you can check out The Little Kitchn and Love & Olive Oil, hosts of Great Food Blogger Cookie Swap, who will be posting a round-up of all the cookie recipes.
This was my first year participating and I loved it! It didn’t take me long to decide what cookies I wanted to send out. I have been craving biscotti for weeks now, and this was the perfect chance for me to make them and share ’em! If only I could also sit down with my secret santas and enjoy a cup of coffee with them over the biscotti.
Biscotti are twice-baked cookies. First, you bake it in a loaf shape. While it is still warm, you slice it into thin fingers. Lay them back down on the baking sheet and bake again. It dries out the cookies, so they are mostly crunchy, but with a little give in the middle. They are best served with coffee, and often dipped directly in the coffee.
Not only did I get to send maple and oat biscotti to three lovely UK bloggers, I also received 3 dozen cookies in the mail! I got 36 cookies in the mail – and yes! I did eat every single one of the cookies. Here’s a photo of one of the boxes I received from Rebecca at Really Pretty Useful. Beautiful salted caramel sandwiches.
If you have a food blog and want to join in next year, you can sign up to receive notifications here. Looking forward to swapping cookies with you next year!
- 1 cup (125g) all-purpose flour
- ½ cup (50g) quick-cook oats (porridge oats)
- ¼ cup (50g) light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup (60ml) maple syrup
- 1 tablespoon sunflower oil
- 1 teaspoon vanilla extract
- 1 egg, separated
- Preheat oven to 350°F / 175°C.
- In a medium bowl, combine the flour, quick-cook oats, light brown sugar, baking powder, baking soda and salt.
- In a separate small bowl, whisk together the oil, maple syrup and the egg yolk.
- Pour the oil mixture into the flour mixture and mix until combined. The dough will be dry and crumbly.
- Lightly whisk the egg white until it is lightly foamy. Pour the egg white into the dough, and mix together until everything is incorporated.
- Line a baking sheet with parchment paper. Lightly flour your hands, and use your hands to transfer the dough onto the baking sheet. Shape the dough to form a log that is 12 inches (30 cm) long by 4 inches (10 cm) wide.
- Bake for 20 minutes until it is lightly brown.
- Remove the log from the oven and allow to cool for about 5 minutes, until you can handle it.
- Using a serrated knife, slice the log diagonally into 12-15 biscotti slices.
- Place each piece cut side down on the baking sheet, and bake for another 8-10 minutes.
- Remove from the oven and allow to cool slightly before transferring to a cooling rack.