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...seasoned with (among other things) garam masala, and sweetened with (among other things) sorghum.  They're really quite good - the coworkers who sat through my presentation and the housemate all agree.  I think pre-toasting the walnuts with honey and spices was a good move.

The only thing I'd change is the amaranth:  the whole seeds really need to be broken down or long-cooked or popped or something, and I did nothing but let them sit in the batter for a while.  So, they're crunchy and a bit odd (but tasty).  In the future I'd use amaranth flour (and decrease the actual flour a bit) or take the time to either soak/cook or pop the seeds.

This time I actually wrote things down.



In frying pan, toast
  2 C walnut pieces (if unsalted, add salt)
toward the end of toasting, add
  a little honey
  1/2 t garam masala
Remove from heat so they can cool before adding to cookie dough

Soak
  1.5 C buckwheat in 1/3 C hot water (I used Bob's Red Mill "creamy buckwheat" cereal)

In medium bowl, combine:
  1.5 C flour (will likely add another 1/2 C later)
  1 t baking soda
  1 t salt
  1/4 t allspice
  1/2 t cinnamon
  1/2 t ginger
  1/2 t garam masala (I used the Penzey's blend)

In large bowl, combine
  1/2 lb (2 sticks) butter, softened (bring to room temperature, or microwave)
  3/4 C sugar
  3/4 C sorghum
  1 t orange extract
  2 eggs

Add (in this order):
  1/2 C amaranth
  soaked buckwheat (don't drain)
  contents of medium bowl
  2 C golden raisins

combine thoroughly; add more flour if needed (I added 1/2 C); dough should be a damp-sand consistency - not dry but definitely not runny.

preheat oven to 350.

Use a soup spoon and knife to parcel out the dough.  Bake 10-15 minutes (watch so bottoms don't burn); remove when tops just start to brown.

Makes about 6 dozen two-bite cookies.  They're lumpy and soft, not quite cake-like.



This was a good way to use up all the walnuts and raisins I had left over from stirring up a snack mix for Mom.
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