Whisky has been used as a cooking ingredient for centuries. It adds flavour and complexity to both sweet and savoury dishes. But, you have to know what you are doing and Beth Havers (Aunt Beth) certainly does, with over 20 years of experience in the spirits industry. Her whisky cookies are absolutely delicious.
Aunt Beth bakes my favourite type of cookie… soft and chewy with a crispy edge, and not overpoweringly sweet. The hint of whisky is so tasty. The Bourbon Barrel Chocolate Chip is infused with rich notes of Kentucky Bourbon. Fireball Hearts on Fire is baked with Fireball Cinnamon Whisky. And the Espresso Yourself chocolate cookies are made with Jameson’s Cold Brew Irish Whiskey and 70% Belgium chocolate chunks.
It was terrific to meet Beth today at the One of a Kind Show in Toronto. She started Aunt Beth Bakes during the pandemic when she decided to pivot her career, combining her many years of working in the spirits business with her lifelong passion for baking. In addition to cookies, she creates a variety of artisanal baked goods that are infused with the rich, intricate flavors of whiskies sourced from around the world, including whisky caramel and whisky BBQ sauce.
You can order Aunt Beth Bakes whisky cookies online (free shipping in Ontario on orders over $50, over $100 for the rest of Canada, the USA and UK) or if you are in Toronto, visit her at Booth A39 at the One of A Kind show which runs until April 2nd at the Enercare Centre at Exhibition Place, 100 Princes’ Blvd.
2 responses to “Aunt Beth Bakes: Whisky Cookies and Gourmet Baked Goods”
The cookie with eggspectaions with fortycreek cream contained a piece of green looked like mold to me .Cookies were more stale then fresh. I guess selling them off at a craft sale last day was a good money maker for you. My daughter bought 3 different pkgs. I bake so the quality and quantity didn’t meet my approval. Total 0for points
Hi Nancy, you can contact Aunt Beth Bakes through this form on the website to share what happened: https://www.auntbethbakes.com/pages/contact