Trying to choose a recipe out ofLusciousVegetarian, a new and most fabulous cookbook by Sonia Cabano and Jade de Waal, was rather difficult for me to do. I eventually settled on their ‘Greek walnut shortbread’ recipebecausethis is one of my all-time favourite baked things, and I was in the mood to do some baking.
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Before we get onto thisexquisiterecipe, which I feel soprivilegedto share on Drizzle & Dip, I want to talk a bit aboutthisbook.
I grew up in an era where vegetarian eating was not at all mainstream, andmaking a variety of delicious meat-free meals was challenging. Seeking outrestaurantsthat catered for vegetarians was also difficult and this I knew only too well as my older sister decided to become one at age 16.Thank goodness the times have changed and vegetables and vegetarianism are fully mainstream now.
Despite this, many vegetarian recipe books have a distinct ‘hippy’ vibe to them with a focus on verywholesomeearthy recipes that often requirecomplicatedcooking techniques. Luscious Vegetarian is not anything like that. It’s fresh, modern and has a set of recipes that will appeal to a health-conscious eater as well as a person looking for a delicious non-meat feast. It has a bit of everything in it. The recipes are all entirelymanageableand most will slot perfectly into any person’s busy schedule.
Beautifully styled by Brita du Plessis and photographed by Sean Calitz, the images make you want tojump into each page and scoop outthecontents. I love the way the chapters are arranged into quick, light, pure, feast, relax, bake, and basic. Each chapter is filled with recipes that entice you to want to run into the kitchen and make.
I can’t wait to try the falafel with tahini in a pita, the potato chive, and pea pancakes, the ricotta puffs with honey & almonds, and the wild mushroom lasagne(amongst many others). This is an inspiring vegetarian cookbook forthevegevore andthecarnivore alike.
I’m lucky enough to know boththeauthors – Sonia Cabano and her niece Jade de Waal, and this book is a heartwarming family collaboration between these two wonderful women.
Sonia lived in London and Europe for 12 years, training at various famous restaurants. After returning to South Africa she ran a successful catering business in Cape Town with numerous high-profile clients and worked as a freelance stylist and journalist for various South African publications. Currently, in demand as a demonstration chef, she is a very busy working mother of two young children. Sonia is the author of Easy, Simple & Delicious and Relish, also by Struik Lifestyle. Luscious Vegetarian is Sonia’s fourth cookbook.
Jadeis a jazz music student with a passion for food. During her matric year, she started to Eat Your Heart Out, a ‘made for the web’ cooking show. Jade also hosts regular ‘Food Jams’ at which attendees are invited to improvise and explore their cookery skills. Jade reached the Top 9 contestants in the first season of MasterChef South Africa and was aptly named the quirkiest contestant.
A few of my favourite biscuit recipes
The classic and iconic vanilla snap biscuit recipe
The best shortbread biscuit balls with chocolate middles
The best-whipped vanilla shortbread biscuits (perfect to make with or for kids)
Alison Roman’s best chocolate chip cookie (that is more of a biscuit)
The best cashew nut butter biscuits (or peanut butter)
My best-ever baking recipes
Recipe | makes 24 – 26 biscuits
Greek shortbread biscuits
Delicious Greek shortbread biscuits (cookies) with walnuts (or almonds).
Print Recipe
Ingredients
- 250 g unsalted butter I usedsalted
- 11 og icing sugar sifted twice plus extra for dusting
- 1 t vanilla extract
- 1 large egg yolk free-range of course
- 300 g cake flour sifted
- 1/2 t baking powder
- 90 g walnuts very finely chopped (I used almonds here instead)
- 2 T orange flower water I left this out as I could not find this ingredient and they still tasted amazing, I can only imagine that this would have added an extra lovely layer of flavour
Instructions
Preheat the oven to 160 C and line your baking trays with baking paper or silicone baking sheets. I managed to get this onto 1 large tray, but you could use 3 smaller ones.
Beat the butter until it ispaleand fluffy, then addtheicing sugar, vanilla extract, and egg yolk. Beat until well combined.
Add the flour, bakingpowder, and nuts and stir until these are incorporated.
Rolltablespoonsof dough into sausage shapes, andthenbend into a half-moon shape. Place them 3 cm apart on thebakingtray and bake for 15 – 20 minutes until light golden brown.
Remove from the oven and sprinkle overtheorangeflowerwater and thendust with the icing sugar while they are still warm. Once they are cool, dust with more icing sugar. Store in an airtight container, and Iguaranteethat they won’t last for long.
