Toasted Campfire Cookies
- Anthology of Crumbs
- Oct 6
- 1 min read
1
Searing the Beef
Unfilled cookies keep well in an airtight container for up to 5 days. Filled cookies are best the same day. For a softer texture, warm each cookie for a few seconds before serving.
Notes
1
Melt butter over medium heat until golden and nutty. Transfer to a bowl and chill until thickened, about 45 minutes.
2
Preheat oven to 375°F (190°C). Line baking trays with parchment paper.
3
Beat browned butter with sugars until light and creamy. Add egg and vanilla paste, mixing until combined.
4
Whisk flours, baking soda, and salt together. Add to butter mixture and stir until a soft dough forms.
5
Roll dough into 2-tablespoon portions, place on trays, and flatten slightly. Bake for 10 to 12 minutes or until golden at the edges.
6
Cool cookies completely.
7
Pipe Marshmallow Cloud Icing around the edge of half the cookies and spoon Chocolate Ganache into the centre. Top with remaining cookies and press gently.
8
Toast edges with a kitchen torch until golden.
Instructions
¾ cup (170 g) unsalted butter
½ cup (100 g) packed brown sugar
¼ cup (50 g) granulated sugar
1 large egg (room temperature)
1 teaspoon pure vanilla paste
1 cup (125 g) all purpose flour
½ cup (65 g) bread flour
½ teaspoon baking soda
¾ teaspoon fine sea salt
1 batch Chocolate Ganache
1 batch Marshmallow Cloud Icing
Toasted Campfire Cookies
Anthology of Crumbs
Soft, golden cookies with a whisper of brown butter and a touch of salt. The filling of chocolate and toasted Marshmallow Cloud Icing gives each bite the warmth and sweetness of a campfire evening.
Servings :
16
Calories:
Prep Time
35 min
Cooking Time
10 min
Rest Time
45 min
Total Time
1 hr 30 min
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