Sometimes the best baked goods can be whipped up from ingredients that are already in your kitchen. Feeling much too lazy to leave my apartment this weekend, I wanted to bake a delicious treat that could be made from what was already stocked in my cabinets.
These brown sugar butter cookies have a truly unique taste that basically consists of salt and butter. It may sound plain, but trust me, they taste wonderful. And in case you don't know what semolina flour is, it's a course, Italian-style flour that gives the cookies a gritty (but enjoyable) texture.
Enjoy!
Brown Sugar Semolina Cookies with Sea Salt
Adapted from here
2 sticks unsalted butter, softened
1/2 cup packed dark brown sugar
1 egg yolk
1 cup semolina flour
1/2 cup all purpose flour
1/4 teaspoon salt
Coarse sea salt for sprinkling.
Cream the butter and sugar with a mixer on low until well combined. Add the egg yolk, then both of the flours, and then the salt as you continue to beat until the mixture just starts to hold together.
Turn the dough out onto a clean surface and roll it into a log. Wrap with plastic wrap (not tin foil- it's too sticky!) and refrigerate for at least 30 minutes, until the dough is well chilled and firm enough to be cut into slices.
Preheat the oven to 325 F. Grease a cookie sheet or cover in parchment paper. Remove the dough from the refrigerator. Using a sharp knife, the slice the dough into 1/4" slices, and put them on the cookie sheet with a couple of inches room between them. Definitely try to cut them as thin as possible; this will keep the cookies light and crispy when baked. Sprinkle the cookies with a little bit of sea salt, but not too much, as the salt flavor can easily overtake the cookie taste.
Adapted from here
2 sticks unsalted butter, softened
1/2 cup packed dark brown sugar
1 egg yolk
1 cup semolina flour
1/2 cup all purpose flour
1/4 teaspoon salt
Coarse sea salt for sprinkling.
Cream the butter and sugar with a mixer on low until well combined. Add the egg yolk, then both of the flours, and then the salt as you continue to beat until the mixture just starts to hold together.
Turn the dough out onto a clean surface and roll it into a log. Wrap with plastic wrap (not tin foil- it's too sticky!) and refrigerate for at least 30 minutes, until the dough is well chilled and firm enough to be cut into slices.
Preheat the oven to 325 F. Grease a cookie sheet or cover in parchment paper. Remove the dough from the refrigerator. Using a sharp knife, the slice the dough into 1/4" slices, and put them on the cookie sheet with a couple of inches room between them. Definitely try to cut them as thin as possible; this will keep the cookies light and crispy when baked. Sprinkle the cookies with a little bit of sea salt, but not too much, as the salt flavor can easily overtake the cookie taste.
Bake until the cookies are firm but not browning, about 15-20 minutes. Let the cookies rest on the sheets for a moment before you remove them to cooling wracks.
No comments:
Post a Comment