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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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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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