Kind of a cross between graham crackers and brown sugar shortbread, these delectable cookies are fun to make and irresistable to eat. Recipe adapted from Miette: Recipes from San Franscisco's Most Charming Pastry Shop
Kind of a cross between graham crackers and brown sugar shortbread, these delectable cookies are fun to make and irresistable to eat. Recipe adapted from Miette: Recipes from San Franscisco's Most Charming Pastry Shop—ButterYum
Makes: 24 cookies (2 1/2-inch diameter)
tablespoons unsalted butter, softenend
cup light brown sugar
tablespoons Lyle's golden syrup (or honey)
cups all purpose flour (7 1/2 ounces)
cup whole wheat flour (1 1/2 ounces)
teaspoon fine sea salt (or table salt)
teaspoon ground cinnamon
granulated sugar for garnish
- To make the dough: Sift dry ingredients together; set aside. In the bowl of a stand mixer, beat butter, brown sugar, and golden syrup together for 5 minutes. Add dry ingredients and mix just until combined. Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.
- To cut the cookies: Using a rolling pin, roll dough between layers of wax paper to 1/8-inch thickness. Use 1/8-inch wooden dowels as a guide. Cut shapes from rolled dough and chill well before transferring to a sheet pan.
- To bake the cookies: Preheat oven to 350F. Place chilled cookie cutouts on a cool parchment or silpat lined sheet pan and sprinkle with granulated sugar. Bake in the center of a preheated oven for 10-13 minutes. Cool completely. Store in an airtight container for up to 2 weeks.
- My Notes - measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume so weigh ingredients with a digital scale for the best results.