Clear-Out-The-Pantry Cookies
Another life-saving recipe from the Cornersmith Kitchen. This recipe turns pantry strays into the best treat in the house, where those last bits of shredded coconut, almond meal, sesame seeds, sultanas, and even spent coffee grains are used up. Don’t be alarmed by the scale of the ingredients. This recipe makes enough for two batches: one to cook now and one to roll into a log and keep in the freezer. Halve the recipe if it's too much for you.
The best thing about this recipe is that every batch will turn out differently! It's 100 recipes in one.
Ingredients 10
550 g plain flour
3 tbsp pantry strays, like cocoa powder or sesame seeds
1 tbsp spice, such as cinnamon, ginger, nutmeg, or allspice
1 1⁄2 tsp bicarbonate of soda
1 1⁄2 tsp baking powder
300 g butter, softened
250 g brown sugar
3 eggs
100 g honey
1⁄3 cup extras, such as chopped dried fruit, nuts, sunflower seeds, or chocolate
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Method 8
Preheat the oven to 170°C . Line a baking tray with baking paper.
Combine the , , , and in a bowl.
Using a stand mixer or electric beaters, cream the and until light and fluffy, then add the one at a time until well combined.
Add the sticky sweetener and continue to mix on medium speed, then fold the dry ingredients into the creamed butter until just combined.
Fold through your choice of chopped .
Divide the mixture in half and set one portion aside. With the rest, roll into 50 g balls and flatten slightly, then arrange on the prepared tray with room to spread.
Bake for 12-15 minutes, until cooked through but still a little soft, then allow to cool for 5 minutes on the tray. Set aside to cool completely on a wire rack. Store in an airtight container for up to 1 week.
Roll the remaining dough into a thick log, wrap well and store in the fridge for up to 1 week or the freezer for a few months. You can slice straight off the log and bake from frozen.
