I plan to do a few snack type things for sale, including Brownies and Digestive biscuits.
I also made some new rolls for a customer of Oats to try, these were sourdough with Sundried Tomato and Oregano, and made an interesting combination.
It's the roll on the right in this picture.
My new oven arrives tomorrow so I need to make some room in the Kitchen in the morning. I also need to refresh my starters so I will probably make crumpets with the discard.
My whole system needs reorganizing to cope with the doubled capacity, and I need more trays and tins as well. There's always something.
Here's the recipe :-
Basic Sourdough Cookies
§ 120 g sourdough starter
§ 112 g butter, softened
§ 170 g whole wheat flour (more or less)
§ 130 g organic cane sugar
§ 1 egg
§ 1 teaspoon vanilla
§ 1/2 teaspoon sea salt
§ 1 teaspoon baking soda
§ 1/2 teaspoon baking powder
In a medium sized bowl, mix together sourdough starter and butter. You can use sourdough starter that is more or less active because of the additional leavening agents.
Add one cup of flour. Mix well. Continue adding flour a little at a time, mixing well after each addition, until you get very stiff dough. Cover and rest at room temperature for 8 or more hours. Remember, the longer it sits, the more sour it will get.
Preheat your oven to 190 degrees C and get your pans ready. These will be a little sticky, so you should either grease or use parchment paper.
Mix the egg, sugar, vanilla, sea salt and baking powder in a small bowl. (Hold the baking soda for a bit.) Pour this mixture over the top of your soured dough. Blend well. When it is well mixed, add chocolate or fruit to taste and blend thoroughly. Lastly, sprinkle the baking soda over the top and mix well.
Drop by spoonful’s onto a cookie sheet. Bake for 10 to 12 minutes, until bottoms are lightly brown and tops are soft set. Cool on a wire rack.