These walnut, thyme and fig vino cotto cookies were a giant experiment. Made entirely from scratch and a recipe I made up myself, I wasn’t sure how they’d go. Turns out years and years of baking prepared me for this moment.
These cookies, which just so happen to be the most grownup cookies I’ve ever made (and possibly eaten as well), are a delicious combination of tangy fig vino cotto (using this one from my new friends at Vintage Valley Reductions, whose caramelised red wine vinegar inspired my panzanella recipe), salty walnuts and fragrant thyme. We’ve also got cinnamon, vanilla and brown sugar for good measure. The result is a not-too-sweet cookie that pairs perfectly with a nice hot espresso.
Read on below for my easy Walnut, Thyme and Fig Vino Cotto cookies recipe so you can make these at home yourself. Let me know if you do and how you like them!
Walnut, Thyme and Fig Vino Cotto Cookies
- 125 g unsalted butter
- ½ cup brown sugar
- ¼ caster sugar
- ¼ cup fig vino cotto
- 1 teaspoon vanilla essence/extract
- 1 egg
- ½ cup of plain or wholewheat flour
- 1½ cup of self-raising flour
- 1 teaspoon of cinnamon
- 1 tablespoon of thyme (leaves only)
- A pinch of salt
- 2/3 cup of walnuts, chopped
- Step 1 Pre-heat your oven to 180 degrees Celsius and line two baking trays with baking paper
- Step 2 Beat your butter and sugar together until light and creamy
- Step 3 Add in the vino cotto and vanilla, then slowly beat in your egg
- Step 4 Mix in the flours, cinnamon, thyme and salt
- Step 5 Carefully fold in the walnuts
- Step 6 Leave your dough to firm up in the fridge for about thirty minutes
- Step 7 Then, roll your mixture into balls and place on the baking tray. Gently flatten each ball with a fork
- Step 8 Bake for approximately 8-10 minutes. Be careful not to overcook
- Step 9 Leave to cool on the tray for 5 minutes, then move to a cooling rack
- Step 10 Enjoy!
Would I make these again? Most definitely.