Friday, July 31, 2020

RECIPE ALERT




ONE OF MY FAVORITE COOKIES FROM THE COOKIE SUBSCRIPTION IS THE EMMER, TURMERIC, BANANA & SALT CURED PEPPER COOKIE FROM NOVEMBER 2019.

1 3/4 cups Hayden Flour Mills Emmer Farro flour (can be substituted with AP flour)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 sticks unsalted butter, room temp
1/2 cup cane sugar
3/4 cup light brown sugar
1 tbsp Mill Pepper Co salt cured peppercorns
3 tbsp freshly grated turmeric
1 egg, room temp
1 tsp vanilla paste or vanilla extract
1 1/2 cups dried banana slices, the chewy soft kind not freeze dried or hard.
I dehydrate my own bananas but you can get dried banana slices at most grocery stores and online.

Preheat oven to 375F.
Line two half sheet pans with silpat or parchment baking paper.

In the bowl of a stand mixer, combine butter, sugar, turmeric and peppercorns.
Beat everything together on medium-high for 5 minutes. You want the mixture to double in size and become super fluffy.

Meanwhile whisk together flour, baking powder & soda, spices and salt.

Add the egg and vanilla to the butter mixture and beat on medium high for 30 seconds to a minute, until everything is properly mixed.

Add flour mixture and beat again until combined. Finally add banana slices and mix everything one last time.

Scoop out the dough with a cookie/ice cream scooper, 6 on each sheet. This recipe makes approximately 10-12 cookies.

Bake for 11-13 min. They should be light brown on the edges.
(When trying out a new recipe I always bake one cookie before baking the whole tray to see if the dough maybe needs more flour, if the oven temp is correct etc.)

Let them cool down for 15 min before removing them from the pan.

Will keep for a week+ in an airtight bag or container.
You can also scoop out the dough and keep it in the freezer and bake a cookie whenever you feel like it. Just thaw it out for 30 minutes or so before popping it in the oven.

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