Tuesday, February 13, 2018

Bread for February 15


I've gotten a few requests for the oatmeal-pecan cookie recipe, so here it is. Measurements are in grams. This will make about 12 cookies.

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Oatmeal Pecan

butter
200
sugar
95
dk. brown sugar
140
salt
1.25 t
vanilla
2 t
Egg yolk
1
Whole egg
1
flour
125
Baking soda
½ t
oats
135
pecans
120
cinnamon
1t
nutmeg
½ t

Brown butter, let cool. Mix in sugars, salt, vanilla, eggs. Add flour, soda with pecans and oats, nutmeg, cinnamon. Do not overmix. Roll into 65-gram balls and let rest 24 hours.

Bake at 375 about 10 mins.

Note: small changes in amount of oats will dramatically change how much the cookie spreads in the oven. The batter is quite wet, but after the rest will have firmed up considerably.

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On Thursday I'll have the Country French, semolina in a sandwich loaf, cranberry-walnut, and an organic rye. I will have the knackebrod (rye-crisp crackers) and a few batches of fresh pasta, along with a few varieties of cookies. I sell out of lemon tartlets every week, so I will keep bringing them! The same goes for the flourless chocolate cake and cheesecakes.
See you on Main Street from 5-7 PM this Thursday!
-Erik Ryberg

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