Apparently, there’s a magical wonderful amazing incredible trick to making the bestest chocolate chip cookies in the world: all you do is make the dough and then leave it in the fridge for 3 days before baking it.
I’ve always been skeptical of this “trick” — because it just seems like… well, a trick.
How could leaving dough in the fridge for 3 days really make that big a difference in the flavour of final product?
Well, um… today, I eat my words (and my biscuits) and question the foundations of my cookie baking world.
I made this recipe.
I ignored the part that said to let the dough “ripen” in the fridge for 2 days.
I got dull, lackluster results.
So I waited, and…
It didn’t even taste like the dough from 2 days prior — the flavours had mingled, developed, and fell into harmony with one other.
Of course, this means that I shouldn’t be such a skeptic in the future (and that I should really try making 3-day-old chocolate chip cookies one day soon).
Honey Cashew Biscuits
*adapted from The Gourmet Cookie Book
- 1/2 cup shortening
- 1/2 cup liquid honey
- 1/2 cup brown sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pinch of cinnamon
- 1/2 cup finely chopped cashews
Optional: 1 & 1/2 cups chopped white chocolate, for dipping.
Sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the shortening, brown sugar, and liquid honey together until smooth and creamy. Beat in the egg and vanilla extract.
Add the sifted dry ingredients to the wet ingredients and stir until just incorporated, then fold in the ground cashews.
Shape the dough into a disk, wrap tightly in clingfilm, then refrigerate for two days (seriously) to allow the flavours to mingle and develop.
When ready to bake, preheat the oven to 375°F (or 190°C).
Roll out the dough to about 1/4th of an inch (or 1/2 cm) thick.
Use a knife to slice the dough into 1.5 x 1.5 inch (3 x 3 cm) squares and transfer the squares to a baking sheet lined with parchment paper, re-rolling scraps as needed.
Bake the cookies for 7 ~ 9 minutes, or until the bottom edges are well-browned (but not burned).
Once the biscuits are cooled, you can add a little creaminess and elegance to them by dipping them in white chocolate!
Simply melt chopped white chocolate over a double boiler or in the microwave, dunk your biscuits, then set them on wax paper and put them in the fridge for 10 minutes to set the chocolate coating.
These honey cashew biscuits go beautifully with a mug of hot tea! Yum!