Retrospective

This recipe represents one iteration

Looking at the lie of the land, I am a little skeptical and would recommend the Monstrosity google sheet above over the sad crud documented below.

  1. I tend to favour real content over crud now; no oats, very little flour. Florentines are the best thing on earth, and what I am effectively trying to emulate is a florentine.
  2. Burning nuts destroys a lot of the flavours I relish; there is a line to walk between toasting elements, losing water and retaining the breadth of flavour in your original ingredients. This is a balancing act, and one thing I tend to avoid now is pre-roasting my nuts, since crunchies already introduce a baking element after the initial toffee fabrication phase.
  3. The resting of toffee is real; lots of guides make it clear you should age toffee for a period in the fridge before indulging in it. It is easy to poopoo this suggestion, but I have to admit that what you produce on day one is very different on day 2, and this blooming follows for weeks after preperation.

nutnurface uber cookie v15.2.3

dry component base

toast ahead of incorporation for ~30 min at 180C (350F)

  • 3 cups of raw rolled oats
  • 1 cup of unsweetened shredded coconut
  • 1 cup of black sesame seed
  • 2 cups hazelnuts
  • 2 cups of almonds
  • 1 cup of pecans
  • 1 cup of pistachios (all nuts clearly shelled)

toffee

  • 454g Kerrygold butter (4 sticks, 2 bars, shit units)
  • half a cup of raw sugar
  • half a cup of honey
  • teaspoon of salt
  • teaspoon of citric acid
  • once this is up to temp, add a teaspoon of bicard of soda (well dispersed in a little warm water, I use a shot glass) to get the sugary frothing action and cook to your desired level of darkness. I go quite far with the crack point, and basically go until I get the impression burning is a problem.

final composition

  • Add half a cup of coconut flour, half a cup of gluten to the dry toasted components
  • At this point I would add anything which does not benefit from the pre-toast; this includes mixed peel or candied ginger, both of which elevate a cookie to a symphony. (One of my adoring fans accused me of putting a jazz band on stage at the same time as a rock back, so I guess the juxtaposition can be jarring)
  • Add this mixture to the toffee mixture. Mix well, decant to a baking tray, continue to bake at 180C for 20 minutes
  • I would recommend using a cleaver to articulate rows, which aids browning, and aids unpacking your baking sheet once these have eventually set
  • please note the cooking time on this recipe is well south of my original recipe. Basically, if you dump enough moisture in the toasting phase and candy making phase, you will not require much time to have an exceptionally well composed (read teflon) cookie