Saturday, March 26, 2011

blueberries and cream cookies.


Blueberries and cream? In a cookie? You have to admit, it sounds interesting. Which was precisely why I bookmarked this recipe about 3 seconds after I saw it on momofukufor2.

The cream part of the cookie comes from milk crumbs, something like a streusel but partly made with milk powder. I love milky stuff and I sure did love the milk crumbs. The only problem was that the crumbs didn't have enough liquid to hold everything together, so I didn't get chunks of crumbs (does that even make sense?) and they didn't really stand out in the cookie unless it's on top. I love how it caramelized in the oven so you get this subtle sweetness.

Like all dried fruits, dried blueberries do harden when exposed to the oven heat, and those on top turned out chewy like those irritating caramel candies that stick to your teeth.

I prefer my cookies on the crunchy side so I baked them longer than instructed. I can really see the colour difference between mine and other bakers'! That's why mine wasn't so soft and chewy in the middle but at least I got the crunch!

I really think the blueberries and cream idea was a genius one, but this recipe worked out to be an average cookie for me. I heard that momofuku has this popular compost cookie, I just might give it a shot!



Milk Crumbs Recipe

Ingredients
1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted
Directions
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Blueberries and Cream Cookies Recipe

taken from momofukufor2
Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (I used corn syrup and it worked great!)
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
Directions
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix.
3. Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

1 comment :

  1. this looks seriously great! thanks for sharing, lots of love happening for this and all your posts :)
    -meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete