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Squeeze cookies

squeeze cookiesClotilde 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)

rachel b.

5-19-2008 @9:50AM rachel b. said... You've got the wrong link on this story.
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Emily Matchar

5-19-2008 @11:16AM Emily Matchar said... Whoops! Thanks, ya'll.
Reply

Christine

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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Jesse

7-22-2008 @1:54PM Jesse said... Yeah my mom made those pecan crescents....forgot how much I loved them. Thanks for the remind....
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5 Comments / 1 Pages

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