Two of our highly talented cookie-crafting crew, Sarah and Carmen, got together to brew some filter fun and were struck with inspiration to share a simple repurpose plan for any post-holiday stockpile of Easter eggs. Turning them into delicious cookies that pair beautifully with coffee. Now excuse us as we head out and get some more Easter eggs. 😏
The recipe here is ✨spiced✨with 20% of Buckwheat flour adding a subtle earthy profile that complements the deep rich brown butter base, you have the option to use Spelt, Kamut, or even AP all the way - you’re the chef; your call! 🧑🍳
Ingredients
Dry mixture
- 160g AP flour
- 40g Buckwheat flour
- 4g salt
- 4g baking soda
Wet mixture
- 170g butter (heated in a saucepan)
- 100g brown sugar
- 50g white sugar
- 1 whole egg
- 2 egg yolks
- ~ 160g of chocolate eggs or however many leftovers you have
Steps
Browning the butter
- Melt 170g of butter in a saucepan over low and slow heat, continuous stirring to prevent the base from burning, this should take around 10 minutes, once you have obtained a deep dark brown color and smells all kinds of amazing, you know it’s ready. Leave aside to cool for 15 minutes.
Downtime while waiting for butter to cool a.k.a brewing time
Add Sugar + Pre-heat your oven
From all of us at CMCR, Happy Easter!
Resources:
Limited Edition Dripper Set in Gunpowder