So the Night Noodle Markets wrapped up last Friday for yet another year, and dare I say that this year possibly had the most variety? I make a habit of dropping in at least once every year to observe the snaking lines, the plumes of smoke, and the flood of people post 5pm-knock-off jostling for a table in their suits and work attire. I’ve usually found the food overpriced for what it is; the costs even higher than when you order the same plate in the corresponding restaurant, but with Sydney’s love of an event with alfresco dining, the crowds keep on coming.
I make a point of visiting the joints that do not have setups in Sydney – Poklol for instance, or Hoy Pinoy. This year there was a big hype over the Singleton Whisky and Sugar Bar, at which Christina Tosi from Momofuku Milk Bar had come all the way from New York to deliver a large batch of her whisky maple cookies. Tosi, the founder, owner and chef of the Momofuku dessert wing loves the cookie for its malt, brown sugar and brown-butter notes, with the whisky sugar sprinkle adding a deep and complex whisky aroma and bite.
Apparently it’s meant to elicit “the warm nostalgia of buttery, maple-syrup-laden pancakes served at breakfast”. With pancakes being one of the things I love most in this world, when I saw the recipe posted on Good Food I know I had to give it a try. I don’t have any whisky at home, but I do have a bottle of Jim Beam Maple-Infused Bourbon – a lovely tipple when added to Old Fashioned cocktails and bread and butter puds during winter. As the recipe calls for a combination of whisky and maple extract, I decided to substitute them with the sweet, caramelly Jim Beam instead.
Not having had one of Christine’s biscuits (I lacked the patience to wait in the line at the Night Noodle Markets), I was judging the biscuit on its recipe alone, not on how its taste compared to the original cookie. My resulting cookies were crisp and crumbly on the outside, but deliciously chewy and soft in the middle – not unlike a Christmas lace cookie due to its sugar coat. Taste-wise it was very rich and buttery, if a tad too sugary for me. While I couldn’t detect too much of the bourbon, I could definitely savour the caramel-maple essence of it.
You will need (makes approximately 12 biscuits):
- 225g unsalted butter, room temperature;
- 140g caster sugar;
- 175g brown sugar;
- 1 large egg;
- 7g Jim Beam Maple-Infused Bourbon;
- 2g vanilla bean paste;
- 385g plain flour;
- 2g baking powder;
- 1g bicarb soda;
- 7g salt flakes.
For the bourbon sugar:
- 15g Jim Beam Maple-Infused Bourbon;
- 100g caster sugar
Heat the oven to 190 degrees Celcius.
Using a stand or hand mixer, cream the butter and sugars on high for two minutes. Add the egg, vanilla, and bourbon, and cream on high for 2-3 minutes, until the mixture is light and fluffy.
Add the flour, baking powder, baking soda and salt, and using a wooden spoon, mix until the mixture comes together to form a uniform cookie dough.
In a small bowl prepare the bourbon sugar by whisking the bourbon into the sugar until evenly distributed.
Scoop the dough into large 75g rounds, roll each in the bowl of bourbon sugar to coat completely, then position cookie dough rounds 5-8cm apart onto a greased and lined baking tray. Bake the cookies for 10-12 minutes, until golden brown and cool completely before serving.
Blog posts of my Melbourne food and drink extravaganza to come very soon! xx