Sesame Seed Sticks

From Serious Eats.


1 cup (about 5 ounces) whole wheat flour
1/2 cup (about 2 ounces) toasted sesame seeds
1/4 cup (about 1 1/2 ounces) cup fine cracked wheat (or ground oats)
1/4 teaspoon turmeric
1 teaspoon garlic powder or to taste
1-1.5 teaspoons salt (to taste)
4 tablespoons sesame oil (plain, not toasted finishing oil)
1/4 – 1/2 c water (as needed to form loose dough)
1/4 c honey (optional)


  1. Combine flour, sesame seeds, cracked wheat, turmeric, beet powder, garlic powder, and salt in a medium bowl and whisk thoroughly to combine.
  2. In a small bowl, combine water and oil. Stir wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand.
  3. Divide dough in half and wrap each in plastic, flattening into inch-thick squares. Refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
  4. On a lightly floured surface, roll out dough to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (approximately 1/4-inch by 3/4-inch). Alternately, roll and cut dough to your desired shape. Uniformity is more important that size to assure even baking.
  5. Leave the pieces as they are or roll each one quickly between your palms to form thin rods. Place on parchment-lined baking sheet.
  6. Bake for ten minutes, then flip or roll the pieces around on the sheet so that both sides brown evenly. Continue baking 8-10 minutes more, until sticks are crisp and a light golden brown. Remove from oven and cool completely. Store in an airtight container.


If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 18 cookies


2 3/4 c flour
2 tsp baking powder
1/2 tsp salt
2 sticks butter
1 1/2 c sugar
2 eggs


2 tbsp sugar
2 tsp cinnamon


  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!

Walsingham Honey Cake

Sold here if you don’t feel like making it. National Trust recipe.


225 g butter, softened
225 g light soft brown sugar
2 eggs, beaten
450 g flour, sifted
1 tsp ground ginger
1 tsp baking soda (aka bicarbonate of soda)
100 g raisins
50 g mixed candied peel
50 g glace cherries, halved
300 ml milk
75 g clear honey
75 g black treacle


3-4 tbsp clear honey
40 g light soft brown sugar
50 g butter
50 g flaked almonds

MAKES ONE 7 inch square cake.


  1. Preheat oven to 325 F.
  2. Grease and line a 7 inch square tin.
  3. Beat together butter and sugar until light and fluffy.
  4. Add eggs, beat again.
  5. Add flour, ginger and baking soda. Beat again.
  6. Stir in dried fruit and cherries.
  7. WARM: milk, honey and treacle. Add to main batter. Stir well.
  8. Turn into prepared tin and bake for 2 hours or until a skewer comes out clean.
  9. Remove from oven and LEAVE in tin.
  10. Warm together topping ingredients (except almonds) and pour over the warm cake.
  11. Sprinkle cake with almonds and allow to cool completely IN THE TIN.
  12. Enjoy!

NOTE: SO Yum. SO. SO. SO. Yum. Great taste, great texture, a million stars, all the way.

Lemon Butter Cookies


1 cup butter, softened
1 1/2 cups sugar
1 egg
Juice of of 1/2 lemon
Zest of 1 lemon
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/4 cups flour

Lemon Glaze
1 1/2 cups powdered sugar
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp milk
1/4 tsp vanilla



Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugar together.

Add egg and beat in well.

Add lemon juice, lemon zest and vanilla and mix until well blended.

Add salt, baking powder and flour and mix until well incorporated.

Use 1 inch cookie scoop, place cookie balls 2 in apart on nonstick cookie sheet (on silpat). You can get 12 cookies on one cookie sheet. That’s half the dough. Save the other half of the cookie dough for another time.

Bake at 350 degrees F for 12 minutes or until lightly golden on the edges of cookies.


Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed.

Drizzle as much as desired over slightly warmed cookies and let finish cooling completely before eating.

NOTE: Yum! Soft and delicious, perfect cookie to serve with tea. Tastes excellent without frosting. Nice balance of lemon and butter. The amount of lemon I used is in parenthesis above.

Muffalata Sandwich


Muffalata (Brand: That Pickle Guy)(They sell it at COSTCO, it is AMAZING!)

2 slices white bread

cream cheese


1. Spread cream cheese on white bread.

2. Top with muffalata.

3. Enjoy!