This unusual and fantastic cookie was inspired completely by Susan Bradley’s recipe at The Luna Cafe. She specializes in cookies and has a number of cookie cookbooks that we probably all need to buy. Her creativity is inspiring.
This particular recipe is surprising not only in its use of rosemary and black pepper as seasoning, but in the corn flour as part of the grain.
Susan’s original recipe uses all purpose flour and all butter for a more traditional short bread cookie. We tried her version and it is absolutely divine. It may be a good place for you to start as well. From there we found some bravery and used fresh ground spelt flour instead of the all-purpose flour making the cookie whole grain. We used rapadura sugar, a sugar with its molasses still attached, packing a little more nutrition. We substituted 1/3 of the butter in the original recipe for extra virgin olive oil, moving further away from the original short bread concept. Because of the olive oil, we added an extra bit of sugar. The end result was fantastic as well, more wafer-like than short bread but equally memorable.
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