These twice-baked cookies are a staple at many cafes and are perfect with a cup of tea or coffee. I made these using orange and vanilla extracts, but naturally other extracts will yield a great result. If I had chocolate chips on hand I would have added them, but they’re fine without. They’re light and crispy and are always a hit at brunches or dinner parties. They are even better the next day after they’re baked, and they also freeze quite well.
I got this recipe from Artisan Bread in 5 Minutes A Day, and it’s amazing. I slightly lowered the amount of salt in the recipe, but it’s seriously a “no fail” technique for delicious crusty bread with a great texture. It requires no kneading, and you just dump all the ingredients into a big container, stir it around, put the lid on, let it sit on the counter for 2 hours, and tah dah. Bread dough. If it sounds too good to be true, it isn’t.