LCBO Food and Drink Winter 2016

FOOD  TRENDS TRENDS  FLOUR POWER

CORN &MAPLE COOKIES

1 Combine the whole-wheat flour, cornmeal, malt flour, baking powder, baking soda and salt in a small bowl. 2 In a mixer, cream together the butter and sugar until soft and pale in colour. Add the maple syrup, vanilla and eggs, and mix on medium to combine. 3 Slowly add the dry ingredients to the butter mixture and blend thoroughly. 4 Wrap the dough in plastic wrap and chill for at least 45 minutes before baking. 5 Preheat oven to 350°F (180°C). 6 Line two 12 x 18-inch (30 x 45-cm) baking sheets with parchment paper. 7 Pinch off a piece of the chilled dough ap- proximately 1 tbsp (15 mL) in size and roll into a ball. Repeat with remaining dough. 8 Place the balls on a baking sheet allowing for space to spread during baking, approxi-

These cookies have a pleasing and slightly addictive crunch. The sweetness of corn and maple is complemented by the subtle toasted flavour of malt flour. The dough comes together in a snap and can be made well in advance of baking. 1⅓ cups (330 mL) whole-wheat pastry flour 1 cup (250 mL) cornmeal ⅓ cup (80 mL) malt flour or malted barley flour

mately 8 cookies per baking sheet. Bake in batches, allowing dough to chill between each batch. The colder the dough remains, the better the cookies will spread during bak- ing. Gently press a whole almond in the top of each cookie. 9 Bake in the preheated oven for 13 to 15 min- utes or until they have begun to lightly cara- melize around the edges. 10  Cool on a rack. Makes about 48 cookies

1 tsp (5 mL) baking powder ½ tsp (2 mL) baking soda 1 tsp (5 mL) salt 1 cup (250 mL) unsalted butter,

WHAT TO SERVE Forty Creek Double Barrel Reserve Whisky LCBO 94771, $59.95 Canadian Club Chairman’s Select Maple LCBO 394320, $26.30

at room temperature 1 cup (250 mL) sugar

⅓ cup (80 mL) maple syrup 1½ tsp (7 mL) vanilla extract 2 eggs 48 whole skin-on almonds

MALT FLOUR Malt flour is made from barley that has been germinated and dried using a wood fire. It improves the colour, tex- ture and shelf life of baked goods. Malt flour can be found in health food stores and is a staple in Korean markets.

74  FOOD & DRI NK WINTER 2016