It's Friday! It's summer! It's vacation time for many of us!
I've never been to Momofuku, but I'm slightly obsessed with them since the cookbook came out, and I've read so many recipes for creating their lovely food at home. And especially, their lovely cookies from Momofuku milk bar... I've tried several of their creations (or well, my take on their creations) and this time, I have to say.. I'm not sure it's worth the extra effort.
See, these include a milk crumble. And while it's nice, and not that hard, I think plain white chocolate would be just as good. So, try them both ways!
These cookies (as most) are excellent to keep in the freezer, unbaked. Just scoop out cookies as you normally would, place them on a plate and freeze. When frozen solid, toss them in a ziploc bag and keep in the freezer. You can bake them directly from frozen - add another minute or two to the baking time.
Sour Cherry & Milk Crumb Cookies
makes about 50
Based on this recipe.
3 + 3 tbsp dried milk powder
2 tbsp flour
1,5 tsp sugar
1 tiny pinch of salt
1 tbsp corn starch
25 g butter, melted
40 g white chocolate, melted
Mix 3 tbsp of milk powder with flour, sugar, salt and corn starch. Melt the butter and add to these dry ingredients. Mix into crumbs. Place the crumbs on a baking sheet and bake for about 8 minutes at 115°C. The crumbs should dry, but not get much color.
Mix the crumbs with the additional 3 tbsp milk powder, and the melted white chocolate. Set aside.
For the cookies:
220 g butter, at room temperature, unsalted (if salted, omit the extra salt in the recipe)
250 g raw sugar (demerara) (or regular brown sugar)
85 g white baking syrup (or corn syrup)
1 egg, at room temperature
375 g flour
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp salt
200 ml dried sour cherries
milk crumble, see above
Beat butter, sugar and syrup until very light and fluffy. Add the egg and mix well. Stir in flour, baking powder, baking soda and salt. Finally add the milk crumbles and the cherries.
Scoop out round cookies on a baking sheet, and bake at 175°C for 8-10 minutes.
Grädda på 200° i ca 10 minuter.
Recipe in Swedish:
Kakor med sura körsbär & mjölksmul