Squeeze cookies

by Emily Matchar, Posted May 19th 2008 @ 9:00AM

Clotilde over at Chocolate and Zucchini has conducted a most interesting experiment. She wanted to try baking with roasted flour - the nutty, toasty than bread crusts and roux so satisfying - but knew that roasting flour breaks down its gluten network and causes it to lose elasticity. So she employed the stuff in her mother's sablé recipe - sandy, crumbly sablés don't need strong gluten strands. But still, the cookies wouldn't stay together, so she simply squeezed them in her fists. The result, as you can see, bears the imprint of closed fingers, kind of like a plastic baby rattle. Or like a slug, as Clotilde points out. The cookies, flavored with nothing but butter and salt, are absolutely divine, she assures. Check out the recipe.

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Filed Under: On the Blogs, Methods
Tags: baking, cookies, dessert, flour, france, roasted flour, sables

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Reader comments (Page 1 of 1)

5-19-2008 @9:50AM rachel b. said... You've got the wrong link on this story.
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5-19-2008 @10:44AM Matt said... Here's the correct link.

http://chocolateandzucchini.com/archives/2008/04/squeeze_cookies_a_roasted_flour_experiment.php
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5-19-2008 @11:16AM Emily Matchar said... Whoops! Thanks, ya'll.
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8-15-2008 @12:38PM Christine said... Ah, that's nothing new...the gluten free community has been trying to overcome baking with gluten-free flours for decades. And so have I, in the past few months, since my 2 year old was diagnosed with celiac disease last September. Try making chewy chocolate chip cookies with rice and corn flour! It ain't easy. However, Xanthan gum helps things out a bit!!
http://www.coeliac.co.uk/glutenfree_living/cooking/75.asp

Oh and by the way, these cookies remind me of the pecan crescents (Fanny Farmer Cookbook) my Grandmother used to make every Xmas...lots of flour, butter, and pecans. Very crumbly. YUM!!!
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