Compost cookies with a speculoos biscuit crust
ANTI-CHEF · ♥ 2.1K likes · 51.3K views · 9 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- speculas
- sugar
- salt
- dry milk powder
Crush the speculoos biscuits finely in a bowl. Add sugar, salt and dry milk powder and mix by hand.
Speculoos biscuit crust
- heavy cream
- melted butter
Add heavy cream to the melted butter, pour into the crumbs and mix until it forms clusters that hold their shape when squeezed in the palm.
Cream the room-temperature butter, sugar, brown sugar and glucose syrup together for two to three minutes.
- 16 tbsp room temperature butter
- 1 cup sugar
- ⅔ cup tightly packed light brown sugar
- 2 tbsp glucose syrup
- ½ tsp vanilla
- 1 whole egg
Add the vanilla and egg and mix for seven to eight minutes.
Add the flour, baking soda, baking powder and salt and mix for about a minute. Scrape down the bowl.
Flour, leaveners and chocolate chips
- 1⅓ cup flour
- baking soda
- baking powder
- 1 tsp salt
- ¾ cup chocolate chips
Mix in the chocolate chips.
- ½ cup specula biscuit crust
- ⅓ cup old fashioned rolled oats
Mix in half a cup of the biscuit crust, the rolled oats and the ground coffee until incorporated.
Crust, oats, coffee, pretzels and chips
- 2½ tsp ground coffee
- 1 cup mini pretzels
- 2 cup potato chips
Add the mini pretzels and potato chips and mix briefly, taking care not to break the chips.
Scoop one-third-cup portions onto a parchment-lined baking pan and pat the tops flat.
Portioning and chilling the dough
Wrap tightly in plastic wrap and chill at least an hour so the dough sets; here chilled overnight.
Space the cookies about four inches apart on parchment so they do not spread into each other.
variation: for a smaller portion size, bake for less time; the second batch baked 15 minutes.