Bay Nut Butter cookies

IN Real Food
27th August 2019/by Jane Carswell

As baked by @philipbstark, tasted by @katehannett…

Kate says: Bay nuts need to be roasted before shelling and using this way. They are wildly astringent before roasting, where upon they release all the lovely chocolates, coffee like flavours and oils. The Californian bay laurel tree (Umbellularia californica) is native to the pacific west, cousin of that Mediterranean benefactor of bay leaves (Laurus nobilis).

Philip’s recipe:

1 cup (240mls) Peanut butter
7/8 cup (210mls) Granulated Sugar pref brown
1 egg
1 teaspoon vanilla extract
1/2 teaspoon mace (optional)
Bay nuts! foraged

lemon / orange for zesting – can be foraged if you are in California!

Crunchy salt for finishing

Directions: lightly beat the egg. Mix the beaten egg with the peanut butter, sugar, spices, and bay nuts. Form mixture into 1.5″ balls. Flatten the balls onto an ungreased cookie sheet using the tines of a fork. Bake at 350F until lightly browned, about 10 minutes. Remove from the oven; grate the citrus zest over the cookies as they cool; sprinkle with finishing salt.

Philip is a polymath and, to us, something of an icon of a richer free-er way to live. You can see him on film in our “Wild – A State of Mind” series here >>

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