![]() ![]() Smoked fig leaves can be used in spice blends brewed with tea leaves (my favorite pairing is Golden Yunnan) or added to soups, stews, or braises. ![]() Bake for 12 to 14 minutes, or until golden brown. Let the cookies rest for 1 hour, or overnight. Repeat with the remaining dough, leaving 2 inches between cookies. Place on a cookie sheet and press down slightly the cookie will be about 2 inches in diameter. Gently roll a walnut-sized ball of dough in your palms, then roll it in the reserved granulated sugar. Instead of pressing the dough into a tart pan, you can make round cookies. Once cooled to room temperature, the cookies can be kept in an airtight container for up to seven days. Place the cookies on the baking sheet and return the pan to the oven for approximately 12 minutes, or until the top and edges are golden brown. Some of the sugar coating will naturally tap off, and that is fine. Use a sharp knife to cut the plank into 2-inch rectangles or wedges. Remove from the oven, let it rest for 10 minutes, then carefully remove the pan. Let the dough rest for at least 2 hours, or up to overnight (this time is important for both the relaxation of the all-purpose flour's gluten and for the hydration of the brown rice flour, which can be too gritty otherwise. Spread and pat the dough evenly in the prepared pan coat the top with the reserved 2 tablespoons of sugar. Add the wet ingredients to the dry ingredients, and use a spatula to combine. In a small bowl, combine the remaining 11 tablespoons of melted butter and the eggs. Put all but 2 tablespoons of the sugar in a large bowl and whisk in the all-purpose flour, brown rice flour, baking powder, baking soda, and sea salt. Add the rest of the sugar and stir in a large bowl. Add half the granulated sugar and continue to pulse until the fig leaves are incorporated, taking care not to powder the sugar (there will be tiny bits of leaves here and there this is fine). Use a mortar and pestle or a spice grinder to pulverize the crushed leaves. Strip the smoked fig leaves from the stem discard the stem and rub the leaves between your fingers to crush slightly. Yet it was this simple, coarse-crumbled cookie that best presented the seductive and subtle notes of incense, musk, and mint.ġ1 1/2 tablespoons unsalted butter, meltedīrush a round or rectangular tart pan with 1/2 tablespoon of the melted butter place the pan on a baking sheet lined with parchment paper. That sugar ended up in all sorts of places: chocolate cakes and glazed roots, simple syrup, and macaroons. This recipe was inspired by my first batch of smoked fig leaf sugar, a creation born of playful experimentation. Yield: 16 cookies (if placed in tart mold) ![]()
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