Welcome to our Recipes

 1 cup real butter, softened

1 cup raw cane sugar

2 large eggs, room temperature

3 large egg yolks, room temperature

(I love duck eggs for baking, that's what I used)

1-1/2 teaspoons real vanilla extract

3/4 teaspoon real almond extract

3-1/2 cups all-purpose flour(not Enriched or Bleached)

1-1/2 teaspoons baking powder(brand without Titanium Dioxide or Bioengineered ingredients)

1/4 teaspoon Celtic Sea salt

Herbs for top of cookie:

1 sprig of the leaves of Rosemary
1 sprig of the leaves of Lavender

Prepared Cookie sheet with Parchment paper - Go ahead and do this before preheating your oven. 

1.  Preheat oven to 350°

2.  Grind the herb to activate the flavor and spread the mixture over a wooden cutting board. Set aside. Grind the raw cane sugar into powder, best you can. Put in bowl.

3.  While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

4.   Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.


5.   Scrape the sides and add in the flour, salt & baking powder. Mix until thoroughly combined.


6.  Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.


7.  Lightly tap, roll or dab the dough ball onto the herb on the cutting board, be careful as to not roll the dough in the herb too much or you will have lots of herb on each cookie(a little goes a long way) and place on your prepared Cookie sheet with parchment paper.   

8.  Lightly press on the cookie dough by gently pressing down with the palm of your hand on the center of the cookie dough.


9.  Repeat with remaining dough. The cookies will spread slightly. I tend to put 6 cookies per small pan and 10 per large pan. 10.  Bake at 350° for 10 minutes or until the centers of the cookies have puffed up and are no longer glossy.


11.  Allow them to cool on the cookie sheet.


12.  Enjoy! 

1 Cup Unbleached All-Purpose Flour(Ancient Einkorn Flour is my preference)

1 Tablespoon Baking Powder

1/4 Teaspoon of Celtic Salt

4 Tablespoons of Unsalted Butter, Cold, Thinly Sliced(Go ahead and place butter in the freezer)

1/4 cup plus 2 Tablespoons of Sourdough Starter, (Discard)

2 Tablespoons of Milk or Heavy Cream,(plant based is fine) add additional if needed to bring dough together

1.  Preheat oven to 450°F. If you have a 9" or larger cast iron skillet, rub it with a bit of butter and place it on the top third rack of the oven. Otherwise, lightly butter a baking sheet and line it with parchment paper and set is aside.

2.  For best results, weigh your flour or you can scoop the flour and sweep off any excess.  In a medium bowl, whisk together the flour, baking powder and salt. 

3.  Take out the butter and cut in chunks. Work in the cold butter chunks, mixing until fairly well combined but with some small chunks of butter remaining intact.

4.   Stir in the starter, then milk or cream, adding enough to make a cohesive firm dough.

5.   Lightly sprinkle flour on your cleaned and dry counter or prepared surface, and transfer your dough to the surface.

6.  Knead it gently several times to smooth it out, fold it in thirds like a letter, for fluffier biscuits do not use a rolling pin to flatten. Then cut out your biscuits(about 2") with your preferred cutter.(I have used a clean drinking glass and even a cookie cutter)

7.  Cover/wrap the biscuits in parchment/wax paper and place them in the freezer for about 10 minutes.

8.  Remove the hot skillet from the oven and place on stove, get out the prepared biscuits, unwrap and carefully place them in the skillet without burning yourself. 

9.  Bake the biscuits for 12-14 minutes(if you have used regular dairy products) or 15-17 if you used plant-based milk or butter. The biscuits should be lightly browned.

11.  Remove the biscuits from the oven and brush them with melted butter.

12.  Enjoy! 

13. Allow the leftover biscuits to cool completely, then store them airtight at room temperature for up to 5-6 days. Freeze well wrapped for longer storage.