The Smitten Kitchen Cookbook
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Recipe Reviews
Zosia from Toronto, ON
What Queezle Sister said except that it's not low altitude friendly either!
I, however, did choose to serve it to company....if you cut the pieces small enough and put them in pretty paper cups, you don't really notice the hills and valleys on the surface : )!
Queezle_Sister from Salt Lake City, UT
Not high-altitude friendly (explained below), but this 2-3 layer cookie truly does taste wonderful.
The first layer is a bit like a thick cake batter - which you spread out as a bottom layer. The second layer is the amazing one. In addition to creamed butter, sugar, egg, you add a sweetener (3 suggested, I used Lyle's golden syrup because I happened to have some), milk (I used heavy cream), and vanilla.
This second layer spreads a bit easier. Then you put a thick layer of sugar and cinnamon on top.
Deb says that the second layer will rise and fall again, and that the cinnamon-sugar topping will become creme brulee-like. At my altitude, this layer rose a lot, and when it fell, it was very uneven - like mud that knobby tires have driven through (see the second picture). Adding to the effect, the cinnamon-sugar mix broke up, leaving some very dark brown areas, some white areas, and some medium. So - if you live around 5000 ft, and are expecting company, don't select this recipe.
(edited 24th February 2013) (4) comment (1) useful
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