Cookies starting with the letter G and H from the UK, the Middle East, South Africa, and Sweden

Written by Deepali Verma | April 15, 2024

Here’s a short list of cookies starting with the letters G and H from the UK, Middle East, South Africa, and Sweden. Share these delectable cookies with friends and family—they're sure to love them too. Get ready to indulge in a world of sweet discoveries.

Ginger Nuts from the UK

Make these your go-to tea-time biscuits, perfect for munching alongside strong black tea or a comforting cup of ginger tea.

Ingredients:

• 3/4 cup of all-purpose flour
• 1 tsp of baking soda
• 2 tsp of ginger powder
• 3 tbsp of sugar
• 1/4 cup of melted butter
• 2 tbsp of golden syrup or corn syrup

Instructions:

1. Preheat your oven to 190°C and line a baking tray with parchment paper
2. In a large bowl, combine the flour, bicarbonate of soda, ginger, and sugar
3. Add the melted butter and golden syrup to the dry ingredients, mixing until you achieve a soft dough
4. Divide the dough into two portions and roll out 8 ginger nut biscuits
5. Place them evenly on the parchment-lined baking tray, flattening them slightly for a biscuit-like appearance
6. Wrap any leftover dough in cling film and refrigerate
7. Bake the 8 biscuits in the preheated oven for about 12 to 15 minutes or until golden brown
8. Let them cool on a wire rack for about 10 minutes to crisp the exterior
9. Store these ginger nuts in an airtight container, and they should stay fresh for about a week

Ghraybeh from the Middle East

This quick shortcrust cookie, typically crafted with just four ingredients, is commonly prepared during Ramadan and for Eid celebrations.

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of powdered sugar (keep some extra for garnish)
• 1 cup of softened butter
• 20 pieces of almonds

Instructions:

1. Cream the butter and sugar in a large mixing bowl until pale, creamy, and well combined
2. Gradually add the flour, one cup at a time, and mix by hand, ensuring thorough incorporation
3. If the dough appears crumbly, continue kneading until it comes together
4. Form the dough into a ball and let it rest for about 30 minutes
5. Preheat the oven to 180 C and line your baking tray(s) with parchment paper
6. If you have a large oven, you can use two baking trays to bake all the cookies simultaneously
7. Take a tablespoon's worth of dough and shape it into 20 round biscuits
8. Press a piece of almond into the center of each biscuit
9. Bake for 15 to 20 minutes at 180 C, then move the tray to the top rack and bake for an additional 5 minutes
10. Allow the cookies to cool on a wire rack for about 15 minutes
11. Dust with powdered sugar once cooled and enjoy

Hertzoggies from South Africa

These Hertzoggies fall somewhere between a cookie and a tart. Filled with apricot jam, their irresistible flavor will keep you coming back for more.

Ingredients:

For the pastry:

• 2 cups of cake flour
• 2 tbsp of sugar
• 1 tbsp of baking powder
• 1/4 tsp of salt
• 1/4 tsp of freshly grated nutmeg
• 1/2 cup cold butter (cut into small cubes)
• 3 eggs (separated into yolks and whites)
• 1 to 2 tbsp of cold water

For the filling:

• 3 egg whites
• 1 1/4 cups of sugar
• 2 cups of desiccated coconut
• 1 tsp of vanilla extract
• 1/2 cup of apricot jam

Instructions:

1. First, combine the flour, sugar, baking powder, salt, and nutmeg in a bowl
2. Incorporate the cold butter cubes into the dry ingredients, mixing with your fingers until the mixture is grainy
3. Add the egg yolks, one at a time, followed by the water, to ensure a well-formed, smooth dough
4. Roll the dough out into a disc, then wrap it in cling film and refrigerate for half an hour
5. Roll out the dough until it's 1/4 inch thick and cut out circles about 2 1/2 inches in diameter
6. Carefully transfer them to your muffin or tartlet tins
7. For the apricot filling, make a meringue with the egg whites, then add the sugar, desiccated coconut, and vanilla
8. Add a tablespoon of apricot jam to each tartlet, then top with the egg white and sugar mixture
9. You can also use a pastry bag to cover the tartlet with the meringue
10. Bake for about 20 to 25 minutes
11. Cool for about 10 minutes before serving

Havreflarn from Sweden

This version of oatmeal cookies is unlike any other - enjoy with a glass of cold milk or your favorite hot beverage.

Ingredients:

• 5 tbsp of room temperature, unsalted butter
• 1 1/4 cups of rolled oats powdered in a blender
• 1 tbsp of flour
• 1 tsp of baking powder
• A pinch of salt
• 1 egg
• 1/2 cup of sugar
• 1/2 tsp of vanilla extract

Instructions:

1. Preheat the oven to 180°C and line the baking tray with parchment paper
2. Melt the butter in a saucepan until it turns brown
3. In a large mixing bowl, combine the powdered oats, flour, baking powder, and salt
4. In another mixing bowl, combine all the wet ingredients until the mixture is creamy
5. Fold in the dry ingredients and mix
6. Then let the dough rest for 10 to 15 minutes
7. Use about two tablespoons of cookie dough for each cookie, placing them at least an inch apart on the baking tray
8. Bake for about 10 to 15 minutes or until the cookies are golden brown
9. Let the cookies cool on a wire rack
10. You can also drizzle them with some melted Dairy Milk or Cadbury Bournville