Monday, October 15, 2012

Chocolate Cookie Crumbs- From Scratch - For Cheesecake and Pies

Chocolate Cookie Crumbs
More prep for the Holidays.
I forgot to take photos, as I was making these. It's exactly the same process as the graham cracker crumbs.

3/4cup milk or cream ( I'm considering using strong coffee, instead)
1Tbl molasses
2tsp. vanilla
2-1/2cups flour
1/4cup unsweetened cocoa
1/4cup special dark cocoa
1tsp. baking soda
1/2tsp. salt
1/2cup brown sugar
1stick butter-cold

Preheat the oven to 350*F.
Spray a large cookie sheet with cooking spray.
Whisk together, the milk, molasses and vanilla. Set aside
Whisk together, the flour, cocoa(s), baking soda, salt, and brown sugar.
Cut the butter into the flour mixture, until it resembles sand. (No large particles)
Stir in the milk mixture, and gather the dough into a ball.
Spread the dough, onto the prepared baking sheet, to about 1/8-inch thickness.
This is a really sticky dough, I wet my hands, before pressing out the dough.
Bake for 25 minutes, or until firm to the touch, and crisp around the edges.
Allow to cool, a bit, then crumble into small pieces, and cool completely.
Grind them into fine crumbs, with a food processor. Sift out the large particles, and re-grind them.
To make them a bit deeper, in flavor, I spread a thin layer of the crumbs, on a cookie sheet, and bake at 375*F. for about 7 minutes. Cool completely. there are no preservatives in these, and must to be stored in the fridge, until needed. Makes 5-1/4 cups.

Press the dough, about 1/8-inch thick. I used a pizza cutter, to cut them, but it's probably not necessary. Bake 25 minutes.
Let it cool a few minutes, while still warm, crumble the cookie, by hand.
Cool completely, then grind into fine crumbs in a food processor.

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