Sunday, September 16, 2012
Black bean butterscotch sandwich cookies... powering through the 8k jog
This morning, sister Sandy and I tried for a long/slow distance run, or LSD according to John Stanton, and considering that I have not jogged for 2.5 months and did not collapse immediately afterwards, I was darn tootin' proud of myself.
And it's usually around this time, when I'm pumping high on running-induced adrenaline and endorphins and hungry for high GI, low nutrition sweets that I reach for those sugary, artificial cookies hidden in the bottom cupboard that nobody is suppose to know about, shoveling 2 or 3 down my throat while taking out 5 or 6 on a plate to enjoy slowly.
Bad Jenbeans. Bad.
Since eating fruit or a savory breakfast of eggs and toast just doesn't do it for me at times like this, I reached for the black bean powder and toffee candy - messed around in the kitchen a bit, and *kerplow!*. Just kidding, the kitchen didn't explode.....at least, not yet.
But what did explode were these crunchy black bean biscuits with a sweet and salty butterscotch filling. Exploded IN MY MOUTH, that is.
(Oh no I didn't..... did I just say that.... ok yes, I did just say that...)
Here we go!
125g butter, softened
4 tbsp brown sugar
4 tbsp butterscotch sauce
1/4 tsp coarse sea salt
1/2 cup bread flour + 1 cup pastry flour (or 1 1/2 cup all purpose flour)
3/4 cup black bean powder (fine ground)
1 tsp baking powder
100mL butterscotch sauce
50g crushed toffee bits (I used Skor bits)
Cream together butter, egg, sugar, butterscotch, and sea salt. Set aside. Sift together flours, black bean powder, and baking powder. Add flour mixture into butter mixture bit by bit and mix until a firm cookie dough forms.
Preheat oven to 325 F.
On a large floured surface, roll out dough to about 1/2 cm thick. Cut out rounds with cookie cutter and arrange on baking sheet. Bake for about 10 - 13 mins and let cool.
Once cooled, smear butterscotch sauce on the bottom side (or the uglier side) of cookie. Sprinkle with crushed toffee bits. Smear butterscotch on another cookie and sandwich on first cookie. Continue with all cookies.
Dig in immediately! (Or keep in fridge until ready to eat)