Roasting flour is a technique chefs use to add depth of flavor to sauces. In most cases flour is browned over the stove in a skillet. However, flour can also be spread on a sheet pan and baked, then used in cookies and breads. Roasted Flour Snickerdoodles were an experiment to see how it would work in this all time favorite.
Some people like the flavor of the baked aka roasted flour, but in my opinion the main benefit is that it changes the structure of the flour and gives you a cookie with different textural properties.
The Roasted Flour Snickerdoodles didn’t spread as much and the interior texture was crumbly yet soft and moist at the same time. My cookies have kind of a yellow hue to them because organic butter was on sale at Whole Foods and that’s what I used.Now I’m hooked. Thanks, Whole Foods. What am I going to do when the price goes back up to $5.00 or whatever? But back to the cookies.
Drying the flour in the oven by baking it and using good quality butter seems to enhance the overall buttery flavor. I kept this batch pretty small, but the cookies themselves are large. They are 4 oz each! I don’t think you’ll get quite the same textural effect if you make these much smaller, so I recommend making Roasted Flour Snickerdoodles as giant cookies and giving them away as gifts or selling them at bake sales.
I hope you like the recipe. Tomorrow I’ll post the Roasted Flour Chocolate Chip version.
- 1 1/3 cups bread flour (about 6.4 oz)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (4 oz) unsalted butter, softened -- preferably organic or European style
- 3/4 cup granulated sugar
- 1 large egg, beaten (mine was actually extra-large)
- 1/2 tablespoon vanilla
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
- Spread the flour across the baking sheet and bake it for 15 minutes. It should not get too brown, but it will be very fragrant and will have developed lumps. When flour is cool enough to handle, empty it into a large bowl and mash out any lumps You can also sift it and then mash out any remaining lumps if you need to. Let cool completely before using.
- In the bowl of a stand mixer using the paddle attachment, beat the butter until creamy. Add the sugar and beat on medium low just until blended. With mixer still on low, beat in the egg and vanilla. Whisk together the roasted flour, baking powder and salt. Add to the egg mixture and stir to make a soft dough. It should be firm enough to drop into balls, but a little too sticky to shape.
- Drop 4 large blogs of dough onto a foil lined plate and chill for about half an hour or until dough it easier to handle. Roll each dough ball into a tighter more compact ball. Cover loosely (exposing it to the air helps it dry out a little more) and chill for 3 hours or until very firm. Alternatively, you may bake them right away. They just might not be quite as tall.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mix the sugar and the cinnamon put in a zipper bag. Put a couple of dough balls in the bag and shake to coat.
- Arrange the cookies a few inches apart on the baking sheet and put it in the oven.
- Reduce baking heat to 350 degrees F and bake for 18-20 minutes. If cookies spread too much, push the edges inward with edge of a spatula. Allow them to cool for a few minutes on the baking sheet, then carefully transfer to a wire rack to finish cooling.
- Wrap cookies individually and store in the freezer.