Brown ghee scented bluberry cookies

A rain day. A wonderful fresh and windy rainy day in Hongkong. These are the cookies of the rainy day. Inspired by A cozy kitchen. The pictures of the brown cracking butter lead me to this LA blog and to the great idea of using brown almost burned butter. (Thank you Adrianna!) And once again i dared another recipe with just-the-ingredients-i-have. Which were today morning: rye flour, ghee (for butter), dark sugar, blueberries, condensed milk (for eggs), water from a young coconut (for milk). That’s why creating a recipe is the best: because once you know the consistence of the ingredients you can combine them and replace and invent. I used a measure-cup but in the very end i realized that the flour was little too much so had to skip some from the original 2 Cups planned.

  • 1 and 3/4 Cup rye flour
  • 1 tsp baking powder
  • half tsp salt
  • Half Cup ghee
  • Half Cup dark sugar
  • Half Cup condensed milk
  • 3/4 Cup water from a young coconut
  • 1 half Cup of blueberries

One of the most amazing thing while making the dough here is the lovely smell (and taste!) of the mix brown ghee+red sugar+condensed milk. This trio is a winning type of cream which would be perfect as a cake icing. It tastes like moo, it’s so delicious!!

It was at this point that i realized the importance of milk, but no milk in the pantry. So this is the final quick solution to it: bang bang, first time for me to crack open this style of coconut:

HOW TO MAKE THE COOKIES:

IN a bowl mix flour, salt and baking powder. IN a pan slightly burn the ghee until cracking and browning in color (good smell). IN another bowl whisk ghee and sugar, then add condensed milk and slowly the coconut water. Now slowly pour in the flour and keep whisking until it’s scoopeable. At this point incorporate the bluberries very delicately because they should not break.

All is ready for the oven. Scoop the cookies without flattening nor giving any shape. Bake them and enjoy. I m eating some right now after half hour out of the oven. Slightly chewy inside, really crunchy outside (marvels of halogen oven yay). They taste divine and simple. Fruit was  a must in this recipe. The brown ghee is also perceptible and nice. The milk and the coconut water are absent flavors, they only served for assembling the dough. Till the next cookie batch, with love.

I left these cookies in a dish on the table, it’s been a couple of days now and they taste like soft rye bread. Still deli and healthy.

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