PEPPARKAKORS

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Rose and Woody’s sweet and savory cookie PEPPARKAKORS  profoundly represents my personal vision for my baking business “One Crumb At A Thyme”.  Our daily goal is to produce a series of desserts which:

Define the marriage of sweet and savory in desserts form by creating the union of unique flavor combinations that promise to:

Excite your pallet, intrigue your mind, uniquely satisfy your taste buds while nourishing your soul’s deepest desire taste-wise in each and every unique bite.

This recipe meets my criteria for success for me and my business.  Therefore, effective immediately, I will be adding this recipe ( with my personal additions ) as an option in my product line.

PEPPARKARORS is a cousin to my Speculoos Chocolate Bar; similarities will be discussed in full in the summary below.

 

This recipe is from Rose Levy Beranbaum’s new baking book:

 

Baking_Bible-thumb-230x290-2938

 

HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week did cheat and I did  not follow the recipe verbatim. However, I added a unique blend of ingredients complimenting the vision for my product line.

Let the baking begin:

Mise en Place

Mise en Place

First, we measured the flour and spices

First, we measured the flour and spices

Next, we measured per recipe a cardboard cylinder to hold the dough during the freezing process

Next, we measured per recipe a cardboard cylinder to hold the dough during the freezing process

The length of the cylinder was also measured so that it could be divided into fourths

The length of the cylinder was also measured so that it could be divided into fourths

A serrated knife was used to cut the cylinder

A serrated knife was used to cut the cylinder

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The recipe called for Light Molasses, however I only had dark; Therefor, my adjustment was to divide the difference between the dark molasses on hand and to fill the void with golden syrup

The recipe called for Light Molasses, however I only had dark; Therefore, my adjustment was to divide the difference between the dark molasses on hand and to fill the void with golden syrup

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Butter, sugar, molasses and syrup were blended until fully incorporated

Butter, sugar, molasses and syrup were blended until fully incorporated

Our flour mixture was added

Our flour mixture was added

And mixed until the desired texture was reached

And mixed until the desired texture was reached

The dough was then formed into a 5 x 4 rectangle

The dough was then formed into a 5 x 4 rectangle

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And refrigerated, loosely wrapped in plastic wrap until the desired temperature of the dough was reached

And refrigerated, loosely wrapped in plastic wrap until the desired temperature of the dough was reached

The dough was divided into fourths, wrapped in plastic wrap and molded into each of the four molds we made earlier.

The dough was then frozen until the desired temperature was reached

The dough was then frozen until the desired temperature was reached

The sheet pans were prepared per instruction and I added a step by placing the sheet pans along with my marble pastry board in the freezer so that the dough would maintain its cold temperature during cutting

The sheet pans were prepared per instruction and I added a step by placing the sheet pans along with my marble pastry board in the freezer so that the dough would maintain its cold temperature during cutting

The dough was cut into cookies per the recipe instruction.

The dough was cut into cookies per the recipe instruction.

I found that from one roll, there was only half the amount of dough for one cookie. I baked it anyway to experiment on the difference in texture compared to the 1/8th inch standard cookie and MY MY MY was it ever so tasty.

Note to self to experiment further….

15 to 17 cookies were placed per cookie sheet. Demerara Sugar and gold leaf were added to the cookie before baking. I found it best with cookie dough to return the prepared sheet pan to the freezer for 10 minutes prior to baking

15 to 17 cookies were placed per cookie sheet. Demerara Sugar and gold leaf were added to the cookie before baking. I found it best with cookie dough to return the prepared sheet pan to the freezer for 10 minutes prior to baking

Cookies were rotated half way through cooking to ensure even baking

Cookies were rotated half way through cooking to ensure even baking

Two cooling racks were prepared as a cooling station. The baked cookies rested on one rack per the recipe instructions and then transferred EVER so gently, as the cookies have set just enough for transfer, to the second rack for complete cooling

Two cooling racks were prepared as a cooling station. The baked cookies rested on one rack per the recipe instructions and then transferred EVER so gently, as the cookies have set just enough for transfer, to the second rack for complete cooling

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Now for the Tasting…..

Erica loved the cookies and listed a few dry wines that she would like to try with these

Erica loved the cookies and listed a few dry wines that she would like to try with these

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Melissa is getting ready to place her order for Christmas

Melissa was impressed with the difference between the cookie with and without the goat cheese, ” I like them both. I get different notes with each.”

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Melissa is ready to place her order for Christmas

Melissa is ready to place her order for Christmas

All Nina could say was, " OH TONY!"

All Nina could say was, ” OH TONY!”

McHerold was a little skeptical at first....

McHerold was a little skeptical at first….

But after he tasted them, his smile tells a different story

But after he tasted them, his smile tells a different story

© Tony Bridges and One Crumb at a Thyme, 2014

12 thoughts on “PEPPARKAKORS

  1. Tony, your precision is amazing!! I love these cookies, particularly the spicy version. The goat cheese is the ticket. Just think–we need to coordinate our menu for Le Diner en Blanc Charleston! Shall we take some of these for the cheese course?

    • Michele, what a marvelous idea – they can be made a head of time WAY before. I had one last night with a dry white wine and it was out of this world! I want to try one with goat cheese and fig jam as well – WE do need to coordinate our menu! Thank you so much for your comments Michele!

  2. As always, Tony, your photography is marvelous and descriptions so all encompasssing. I am late with my baking, so it was very helpful to see your experiences and note bits of information like putting the pans back in the freezer for ten minutes. Also, I think I shall use your pepper measurements and maybe even throw a tad of Kyles in ~~~ Thanks. j

    • Joan, what a marvelous complement. Thank you for that. When ever we are baking cookies, that is one of the tricks I’ve learned along the way, by luck or default, of freezing the full baking sheet 10 minutes before baking. I am unfamiliar with Kyles – please DO explain…

  3. Hi Tony, It looks like we had the very same experience making these cookies except for the paper towel roll. I wish you had taken a picture of you peeling it away from the frozen dough. I think that’s what I felt shy about–that the cardboard might stick to the dough. Anyway, nice job.

    • Thank you so much for you comment Kim. The next time you make them, if you like, try the cardboard paper towel technique; the dough sticks a bit to the plastic wrap covering but, if you are careful and gentle, the plastic wrap comes off clean. I think it all depends on how neatly you wrap the dough with the plastic wrap. Try for straight, clean edges…. The plastic wrap slides right out of the cardboard mold like a gem. I’ll try to remember that kind of detail in future recipes that my be similar or if I post this again for my business, I will SURELY take pictures of that technique just for YOU!

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