I checked out a cookbook from the library last week called Butter, Butter, by Petra Galler. I was sold on it before I even opened the book—the subtitle is ‘Sometimes more is more.’ The photography is dark and sensual, with lots of dripping honey, and hands smeared with berries and icing. Who could resist?

Indeed, I’ll be looking for this book next time I’m in the bookstore—it’s one I’d like to have on hand permanently, not just for a few weeks.

I want to try everything in this book. Petra is a Jewish New Zealander, and her recipes combine traditional Jewish dishes with modern Kiwi flavours in a way I find intriguing.

Yesterday I tried her recipe for Mandelbrot, a twice-baked cookie similar to biscotti, but higher in fat, so it has a more delicate texture. 

As you would expect from a book titled Butter, Butter, these cookies are rich—full of butter, eggs, nuts, and chocolate. Although they take some time to make, they’re not difficult, and the end result is beautiful and delicious.

I haven’t had a chance to make anything else from this book yet, but next on my to-bake list is Tahini Shortbread with Salted Chocolate Ganache, then Almond Butter Brownies, then Miso and Roasted White Chocolate Cookies, and then … Seriously, I need to go purchase a copy of this book. You do too. Here’s the Mandelbrot recipe, but don’t stop there. Buy the book. And a few blocks of butter …

390 g plain flour
2 tsp baking powder
1 tsp flaky salt
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
245 g butter, melted and cooled
200 g caster sugar
2 tsp vanilla paste
1/4 tsp almond extract
zest of 1 lemon
zest of 1 orange
3 eggs
180 g dark chocolate, roughly chopped
100 g walnuts, roasted and roughly chopped

For dusting:
30 g caster sugar
1/4 tsp ground cinnamon

In a medium bowl, combine all the dry ingredients, mixing well.

Place the butter, sugar, vanilla, almond extract and zests in a large bowl and whisk with a mixer until combined. Add the eggs one at a time and mix until thick and pale; about 2-3 minutes.

Working by hand, gently fold the dry ingredients into the wet until just combined. Add the chocolate and walnuts, and mix well. Cover the bowl and refrigerate 1-2 hours until firm.

Preheat the oven to 175℃ fan-bake. Grease a large baking sheet.

Turn the dough out onto a lightly floured surface and divide into two pieces. Form each piece into a log about 33 cm long and 5 cm wide. Place on the prepared tray and bake for 25 minutes.

Allow to cool for 10-15 minutes. Reduce the oven temperature to 130℃ fan-bake. Then cut the logs diagonally into 2 cm thick slices. Sprinkle both cut sides with the cinnamon/sugar mix, and bake them, cut side up for 20 minutes. Flip the slices over, then bake another 20 minutes. 

Allow to cool completely on the pan.