|Cookie from 'recylced' sponge fingers|
I bought a huge box of sponge fingers at a sale some time back and thought of all the tiramisu that I would bake and imagined using them to ring fence cakes piped with cream and held together with fancy ribbons.
The above two ventures are still part of my thought process. Hmm.
Meanwhile the box of sponge fingers occupy a huge chunk of real estate in the fridge. In comes this recipe, which gives the sponge fingers another chance to be savored. Think of it, most crunchy leftovers ( potato chips, rice pops, oat clusters , 沙琪玛， keropok ) can be used as long as it is your favorite snack in the first place.
I was a little short on butter that day and a tad 20-30% more would make the compacting work a little easier. If I were to do it again, I would start with 80g of butter. Anything more than 100g may make the cookie spread during baking. That, would be an experiment for another day.
Verdict : the cookies were crunchy and reminded me of new year cookies without the molding fuss. I should have thought of this earlier.
|Packed for a specific cookie monster|
70g unsalted butter ( 80-100g preferable for easy handling )
100g fine sugar
1 Tbsp lemon zest
4 sponge fingers, finely processed
1/2 cup walnut, processed but left with visible bits
100g whole meal flour
Pinch of sea salt
Preheat oven to 180C. Prepare baking tray with parchment.
Process the sponge fingers to fine crumbs.
Add walnut and process, until only visible crumbs ( size of red beans ) are left.
Mix sponge finger crumbs, walnut crumbs, flour and salt. Set aside.
In a mixing bowl, whisk butter and sugar until pale and fluffy. Add lemon zest and whisk to combine.
Add dry ingredients and whisk until just combined.
Spoon tablespoons of the cookie mix then compact and shape them in your palm.
Place them 2 cm apart as the cookies do not expand much.
Bake at 180c for 13 minutes or until the edges brown.
Cool thoroughly before storing.