Recipe Image

Ingredients

For the Dessert

150 g Light Brown Sugar

225 g Unsalted Butter (Cubed)

1 tsp Baking Powder

225 g Sourdough Starter Discard

380 g Plain Flour

1 tsp Vanilla Extract

1 tsp Bicarbonate of Soda

1 Pinch Sea Salt

3 Eggs (Yolks)

100 g Dark Chocolate (Roughly Chopped)

150 g Caster Sugar
* Always check the ingredient labels for allgergen information

Although the discard may be less active when in the fridge you are adding sourdough to fresh flour so overtime the dough will ferment a little more, so the longer you leave the dough the stronger the finished flavour.

Sourdough Cookies

by Dan

Serves 25

Total 35 minutes

Oven Temp 160 °C - 15 minutes

Difficulty Not too Tricky

Chef Edd Kimber

Recipe Tag
Biscuits

Method

  1. Brown the butter, don’t be tempted to skip this because this isn’t just done for flavour it also removes the water content from the butter which is being replaced by the stater. Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left.

  2. Add the flour, baking powder, bicarbonate of soda and salt into a large bowl and combine.

  3. Place the butter and sugars into a large bowl and whisk together until combined. Add the egg yolks and which for a few minutes. Add the sourdough discard starter and vanilla extract and mix together until the mixture becomes smooth and fully combined, it should resemble a thick cake batter. Add the flour mixture and chocolate and mix briefly until evenly distributed. Press the dough into a rectangle and cover with clingfilm, refrigerate for at least 4 hours before baking.

  4. Line a couple baking trays with baking paper, roll the cookies into balls roughly 50g in size, placing 6 per baking tray, with plenty of space between each one as they will spread. Baking for around 15 minutes or until the cookies are lightly browned around the outside. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.