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Chewie Ginger Cookies #FoodNFlix #StarWarsFood

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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.

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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

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