Skip to main content

Chewie Ginger Cookies #FoodNFlix #StarWarsFood

By

This month Kelly of Simply Inspired Meals is hosting Food'N'Flix and has asked us to watch any of the movies in the Star Wars Universe for inspiration. You can read her invitation here.

Ummm...my family is a little over the top when it comes to Star Wars. I am certain that I won't be able to limit it to one recipes, so, you'll just have to muddle through multiple Star Wars-inspired recipes this month. Sorry. But not really!


Back in 2013, the Tech Museum in San Jose hosted the STAR WARS: Where Science Meets Imagination exhibit. And maybe, just maybe, we rented a room and hosted a Star Wars-themed brunch for D's 10th birthday party before getting tickets for the entire crew. Yes, I did that!


I am still not sure who had more fun - the kids or the adults?! But what I am sure about is director J.J. Abrams' absolute genius in how he made and hyped Star Wars: The Force Awakens.*

 Three little words, uttered by a weathered Han Solo, ensured that all Star Wars fans of my generation - that is the now-grown adults who watched the original movies as kids - would be gripped with a compelling nostalgia to rush to the theatres with our own kids in tow to cement an entirely new generation of Star Wars nuts. Done.

Those three words were: Chewie, we're  home.


Chewbacca, legendary Wookiee and Han Solo's stalwart companion, inspired these chewy, spiced cookies.

Ingredients
makes approximately 4 dozen cookies

  • 1¼ C organic dark brown sugar
  • ¼ C butter, room temperature
  • 1 large egg
  • ⅓ C milk (I used whole milk)
  • 1½ t baking soda
  • 1½ t ground cinnamon
  • 1 t ground ginger
  • ½ t ground cardamom
  • ¾ C unsulphured molasses
  • ¼ C ginger syrup
  • 6 C flour
  • ¼ C crystallized ginger (thinly sliced)
  • unsweetened cocoa powder, for rolling
  • Also needed: rolling pin, parchment paper, Chewbacca cookie cutter* (mine was from a 6-piece set with other characters)

 Procedure
Beat brown sugar and butter together in a large bowl until well-combined. Add egg and milk. Beat again until smooth. Add baking soda, cinnamon, cardamom, ginger, molasses, ginger syrup, and crystalized ginger. Beat again.

Stir in 4 C of flour. Gradually add remaining flour, using a wooden spoon. Once the dough starts to become stiff , quickly knead in the flour. It should come together into a ball.

Split dough into two balls. Wrap the dough in plastic wrap and refrigerate for at least an hour. When you are ready to bake, reheat the oven to 350° F and line a baking sheet with parchment paper or silicone baking mats.


Roll the dough out, using cocoa powder instead of flour, to approximately ¼" thickness. Use cookie cutters to shape your dough.


Place on prepared baking sheet. Re-roll dough and repeat until your dough is gone. Place in preheated oven and bake for approximately 10 to 12 minutes - until cookies just start to turn golden around the edges and are slightly raised.

Remove from the oven and place on a wire rack. Once they are cooled, keep them covered so they stay soft.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Labels:

Comments

  1. A Day in the Life on the FarmSeptember 6, 2019 at 6:36 AM

    Only you, and perhaps Amy, would have a chewie cookie cutter LOL. Love the recipe using crystallized ginger.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more