Too good to eat (almost): Five cookies inspired by five artists!
For the Christmas edition of our series about the kitchens of the art world we took our inspiration from the What’s Cooking-Archive: In line with the five artists from the series we have provided a fresh take on five classic types of biscuits. The results are (almost) too good to eat!
Dorothy Iannone – Gingerbread breasts / Le(boob) cake
It is no coincidence that a woman’s breasts and a naked bottom are flaunted on the cover of her cookery booky “A Cookbook”. After all, for over 60 years Dorothy Iannone has presented and celebrated female sexuality in her work – candidly, humorously and free of taboos.
As an homage to the Berlin-based artist we have given the rather inconspicuous German gingerbread a makeover ensuring that it will not get overlooked.
TIP: Those wishing to follow the recipe should in addition to the dark, milk and white chocolate for the coating also look out for ruby chocolate made from pink cocoa beans and the blonde colored Dulcey variety.
Georgia O'Keeffe – Cocoa herb cookies
Anyone looking at Georgia O’Keeffe’s monumental landscape paintings gets an idea of how closely she was connected to the nature and terrain of her native New Mexico. In the front garden of her traditional adobe house, she grew fruit and vegetables, dried herbs, baked her own bread, and was a fierce advocate of an ecological, seasonal diet.
O’Keeffe would probably have liked these simple oat cookies made with coconut oil, wholemeal flour, and cocoa in the red and brown shades of the desert landscape. Their shape – but not their taste – is intended to recall dry, cracked earth.