How were your ice-cream crumbs?
I struggled with this leftover, I confess, and chatted with my eldest about my block.  She rolled her eyes (she’s really good at that – she’s 12) and said “cookies, d’uh”. This same child approaches a freshly baked cake saying “what is it? I have to check because could be anything with *you*”  She’s right to check, TBH.
So, thanks to my eldest, I give you cake crumble cookies! Unsurprisingly they are quite … cakey. Simple and spongy, we ate ours within a day.
Does it seem weird to take something half bin-fodder and add more to it to make more food? Well, are you going to eat biscuits?  As long as you eat what you’ve cooked here, then it’s not a waste – you’re stretching out your leftover by giving it a new lease of life.
If you’d like to add nuts or dried fruit just make it logical, e.g., carrot or coffee cake would be great with walnuts, almonds or peanuts with chocolate.
If you can, leave the dough in the drive overnight.  Your cookies will spread less because the butter will have hardened again. The flavours will have matured, too, so, give it ago and leave your cookies to have a rest.  Or just bake them right here, right now, and enjoy basking in that glow that you haven’t ended up chucking all that flour, butter, sugar, egg, milk and more – you’ve played another part in reducing food waste, one recipe at a time.

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

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