Cake crumb cookies
Makes around 16
Ingredients
125g caster sugar
115g unsalted butter
1 large egg
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
180 grams plain flour
up to 150g cake crumbs/stale cake
Tools
Scales
Mixing bowls
Baking trays
Greaseproof paper
Whisk
Wooden spoon
Teaspoon
Optional tools
Electric whisk/stand mixer
Measuring teaspoons
Time
10m prep (if you can leave the dough overnight, then all the better)
20m to make the dough
18-20m to bake
Level
Harder
TIPS!
Cookies will contine to cook on the baking tray for a couple of minutes so it’s best to take them out when they are slightly underdone
Use a timer! Cookies can overbake in a matter of minutes, and that is sad
Prep
Take butter out of the fridge at least 10 minutes, or up to a couple of hours before baking
Turn the oven to 180C, if baking now
Line three baking sheets with greaseproof paper (you don’t have to use three but you will just need to bake in batches)
Crumble up your cake, icing and all
Stir together the flour, baking powder and salt
Method
Beat the sugar and butter together until smooth
Mix in the egg
Add flour mixture and cake crumbs, and stir until combined
If you can, leave in the fridge for between 30m and 24 hours
Scoop the cookie dough with a teaspoon; this will give you roughly the right size
Place x8 cookies on a sheet at a time, spaced about 10cm apart
Bake for 18 minutes, or until pale golden brown. Don’t overbake, or they will be brittle
Remove from the oven and cool on a wire rack/scoff whilst they’re still warm
Store at room temperature in an airtight container
Storage/further meals
If you just want to use up the crumbs before they mould then make the dough, place in a freezer-proof bag/container, label and store for up to 3 months
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
