Recipes

Cookie Base

Kristen Murray

Chef/Owner

MÅURICE

Portland
Ore.
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Yield: 
12 servings
Ingredients: 
500
g
Light Muscovado Sugar
500
g
Farro Flour
150
g
Bran Meal
150
g
Graham Cracker Crumbs
375
g
Almond Meal, Toasted
500
g
Brown Butter, Melted
2
each
Eggs
1
each
Egg Yolk
1
Whisk sugar, farro flour, bran meal, graham cracker crumbs and almond meal to combine. Add butter, eggs and egg yolk and mix until just combined. Chill for 20 minutes and then roll dough out between 2 sheets of parchment paper to 1/4-inch thick. Cut rounds out of dough to fit mold shape used on cheesecake (4-ounce rubber molds). Bake cookies on a sheet tray in a preheated 325-degree F oven for 12 minutes. Cool cookies until needed.
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