Cozy Morning Routine in the Countryside - First Fire of the Season & Old-Fashioned Cookies

A cozy morning routine in the countryside, with the first fire of the season, a warm breakfast by the wood stove, wild olive harvesting, and homemade honey cookies.
🍂 As autumn mornings grow cooler, I light the wood stove, enjoy a peaceful breakfast, and gather wild olives from the garden to preserve with salt. Back in the kitchen, I make old-fashioned honey cookies with wooden molds and discover a beautiful handwritten recipe notebook from the 1950s. With firewood being prepared, animals enjoying the garden, and lamb shanks slowly cooking on the stove, our morning ends with freshly brewed coffee and homemade cookies outdoors. I hope this quiet countryside morning brings warmth and peace to your day.
🥰♥️ ⏱️ CHAPTERS 00:00 Cozy Morning Routine & Wood Stove
06:00 Wild Olive Harvest & Preserving
09:42 DIY Garden Path
12:06 Homemade Honey Cookies
16:42 Vintage 1950s Recipe Book
22:42 Wood Stove Cooking & Garden Coffee
🍯 HONEY, VANILLA, CARDAMOM & NUTMEG COOKIES Makes approximately 14 cookies. INGREDIENTS
• 120 g butter, softened
• 40 g powdered sugar
• 60 g brown sugar
• 35 g honey
• 1 egg
• ½ tsp vanilla extract
• ¼ tsp finely ground green cardamom
• A pinch of freshly grated nutmeg
• 240 g all-purpose flour
• 50 g cornstarch
• A pinch of salt
INSTRUCTIONS
1. Beat the softened butter with both sugars for 2–3 minutes until smooth and creamy. Avoid incorporating too much air.
2. Add the egg, followed by the honey and vanilla extract. Mix until combined. 3. In a separate bowl, combine the flour, cornstarch, cardamom, nutmeg, and salt. Sift into the butter mixture and mix gently until a soft dough forms. Do not overmix.
4. Wrap the dough, flatten slightly, and refrigerate for 1–2 hours.
5. Lightly dust wooden cookie molds with rice flour or powdered sugar. Press the chilled dough into the molds, approximately 6–8 mm thick, and carefully release the cookies.
6. Place on a parchment-lined baking sheet and refrigerate for another 15–20 minutes to help preserve the patterns.
7. Bake at 175°C (350°F), conventional top-and-bottom heat, for approximately 16–18 minutes. Check from 14 minutes and remove when the edges are lightly golden.
8. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. The cookies will become crispier as they cool. Baking time may vary depending on your oven and cookie thickness.
Thank you for spending another quiet morning with me.
If you enjoy slow living, silent vlogs, countryside life, homemade cooking, and peaceful garden routines, you're always welcome to subscribe. 🥰♥️