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 |
Ingredients
:
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
Method :
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.
I was just looking for ideas on how else to use savoiardi besides tiramisu and cake fencing. I, too, bought a whole lot thinking I could use it for those two things. Ended up making only 1 tiramisu!! Thanks for this idea!! :) They look so yummy.
ReplyDeleteGlad I'm not alone. I'd love to hear how your cookies turn out :D
ReplyDeletewow, this is so special, never seen sponge finger made into cookies, great idea!
ReplyDeleteHi Sonia, thanks for dropping. I'd like to try keropok or papadum some day and see how it taste :D
ReplyDeleteHow timely, I got some sponge fingers at hand. Got to try this out! Thanks.
ReplyDeleteHi Quay Po,
ReplyDeleteI made another batch yesterday, using 100g of butter. It is easier to mold with a spoon but the cookie spreads a little, possible from the extra butter used and also because I skipped the dough chilling altogether. But it was good and ahem, though on a diet, I couldn't help snack on them myself.
Hi hi! I am wondering if it is possible to change the whole meal flour to plain flour? Sorry new at baking :)
ReplyDeleteHi Agnes, thank you for dropping by. I did with plain flour for my most recent batch, it's great. Increase the butter slightly for easier molding. Happy baking!
Delete