I created this cookie for my neighbour Brew Unique, the first Parisian atelier where you can brew your own beer. Spent grain is the leftover malt from the brewing process.
Preparation: 25 minutes + baking: 15 minutes
Makes 25 cookies
- 225 g (8 oz/1 cup) salted butter, at room temperature
- 200 g (7 oz/packed 3/4 cup) light brown sugar
- 80 g (3 oz/ 1/3 cup) caster (superfine) sugar
- 50 g (2 oz) maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 80 g (3 oz) fresh brewer’s spent grain, plus 20 g ( 3/4 oz) mixed with 1 tablespoon maple syrup
- 350 g (12 oz/2-2/3 cups) plain (all-purpose) flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon salt
- Preheat the oven to 160°C (320°F/Gas mark 3).
- Cream the butter, sugars and maple syrup until well blended. Incorporate the eggs, vanilla extract and spent grain, then the flour, bicarbonate of soda and salt.
- Form the dough into balls the size of a golf ball. Space them about 7 cm (2-3/4 in) apart on a baking sheet, and top each one with a little of the maple syrup mixture.
- Bake for 15 minutes. Leave the cookies to rest on the baking sheet for 5 minutes and then allow to cool on a rack.
More Recipes from Cookie Love:
Recipes excerpted with permission from Cookie Love by Jean Hwang Carrant, published by Hardie Grant Books August 2019, RRP $11.99 Hardcover.