I go through phases where I make a variety of dishes or snacks using the same ingredient. I try an ingredient because it’s either good for you or delicious, I like it or love it in quinoa’s case and start experimenting in order to incorporate it into as many dishes as possible.
I make quinoa pilaf and salad regularly but it’s always nice to use it in baked goods like muffins or cookies. I saw this recipe on one of my favorite cooking shows, aujourd’hui je cuisine. I made a few minor changes. These cookies are crumbly, tender and have a melt in your mouth quality to them, and the quinoa adds a nice crunch.
- 100 grams quinoa
- 240 grams all-purpose unbleached flour
- ½ tsp baking powder
- Pinch of salt
- 1 stick +1 tbsp cold butter, cut into small pieces
- 85 grams organic cane sugar
- 1 egg
- Zest of 1 lemon
Soak the quinoa in cold water for about 2 hours, drain really well and let it dry until ready to use.
In a large bowl, combine the flour, baking powder and salt, add the butter and blend it into the flour mixture using a pastry cutter, two knives or by hand.
In another bowl, whisk the egg, sugar and lemon zest until pale for about a minute, add this to the flour mixture and bring the dough together with your hands.
Flatten the dough, wrap with plastic film and refrigerate for about 30 minutes.
Preheat the oven to 350F; line a baking sheet with parchment paper. Roll the dough to about a ¼ inch thick; cut the cookies using a cookie cutter and place on the baking sheet. Bake for 10-12 minutes or until the cookies are lightly golden around the edges.