I originally made this dough for my Food'N'Flix offering this month; I had planned to make a version of Mallomars, but they ended up being Mess-omars. Still, the cookie part was good. So, I stuck the dough in the fridge for another time. This was it!
I guess Jake was bolstered by his fulfilled request for Mango Sticky Rice. So, when I asked what I should do with the chestnut paste I found, he ventured another suggestion: cheesecake?!? Okay. I decided to bake up my graham cracker dough for the crust.
1/2 t baking soda
4 T butter, at room temperature, cut into pieces
1/4 C plus 1 T firmly packed organic dark brown sugar
1 T ginger syrup
1/2 t vanilla extract
2 T whole milk
dash of ground ginger
dash of ground cinnamon
dash of ground nutmeg
dash of ground cardamom
Lightly flour the work surface. Roll the dough to a 1/4-inch thickness - between two pieces of parchment. Since they were just going to end up as crushed crumbles anyway, I didn't bother to cut them into any particular shape. I just left them as a blob shape.
Preheat the oven to 350°F (175°C). Bake for 15-18 minutes or until the crackers are dry to the touch but still have a tiny bit of spring to them. Do not bake until crisp. The crackers’ color will barely change. Cool completely on the pans set on racks.
dash of ground ginger
dash of ground cinnamon
dash of ground nutmeg
dash of ground cardamom
Whisk together the flour, baking soda, and salt in a small bowl. In a large mixing bowl, beat the butter on medium-high speed until creamy, about 2 minutes. Add the sugar and honey and continue to beat until creamy, about 3 minutes more. Beat in the vanilla. Add the flour mixture in 2 additions, alternating with the milk and beginning and ending with the flour mixture. Beat until just combined.
Lightly flour the work surface. Roll the dough to a 1/4-inch thickness - between two pieces of parchment. Since they were just going to end up as crushed crumbles anyway, I didn't bother to cut them into any particular shape. I just left them as a blob shape.
Preheat the oven to 350°F (175°C). Bake for 15-18 minutes or until the crackers are dry to the touch but still have a tiny bit of spring to them. Do not bake until crisp. The crackers’ color will barely change. Cool completely on the pans set on racks.
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