Chilli Chocolate Cinnamon Cookies

Adapted from here. Makes 12 cookies.

Ingredients

1. Butter, 1 tbsp
2. Egg, 1
3. Sugar, 55g
4. Flour, 55g
5. Ground almonds, 55g
6. Cinnamon, 1/2 tsp
7. Chilli powder, 1/2 tsp
8. Cocoa powder, 1 tbsp
9. Icing sugar

Instructions

1. With a mixer, beat eggs and sugar until fluffy.
2. Melt the butter and slowly incorporate into the egg mixture.
3. Add flour, ground almonds, cinnamon, chilli powder and cocoa powder and mix well.
4. Remove the dough, cover and let rest in a cool place for 2h.
5. Preheat oven to 175C.
6. Divide dough into 12 balls.
7. Press each ball into icing sugar, then place on a baking sheet lined with parchment paper.
8. Bake for 10 min.

Fried Apple Pie Garnishes (Cinnamon Dust, Miso Butterscotch, Sour Cream Ice Cream)

All from Momofuku Cookbook.

Cinnamon Dust

Ingredients

1. 30g sugar
2. 1 tsp ground cinnamon
3. 1/4 tsp salt

Instructions

1. Grind all ingredients until a dust. 
2. Cover and store away from the light. Keeps indefinitely.

Miso Butterscotch

Ingredients

1. 100g white miso
2. 65g packed light brown sugar
3. 67g mirin
4. Splash of sherry vinegar
5. 58g unsalted butter, room temp

Instructions

1. Heat oven to 204C.
2. Spread miso in a thin layer on a sheet of parchment paper. Bake in oven for 20-30 min, until blackened brown in colour.
3. Let miso cool, then scrape into a blender jar.
4. Add the brown sugar, mirin, vinegar and butter and blend until smooth.
5. Scrape the mixture into a bowl and store, covered in the refrigerator. Keeps for weeks.

Sour Cream Ice Cream

Ingredients

1. 200g sugar
2. 50g water
3. 454g sour cream
4. Grated zest of 1/2 lime
5. 3 tbsp lime juice

Instructions

1. In a small saucepan, combine sugar and water and simmer, stirring until sugar dissolves.
2. Remove from heat and let cool completely.
3. In a large bowl, whisk sour cream until smooth.
4. Gradually whisk in sugar syrup, lime zest and juice to sour cream. Refrigerate until cold.
5. Transfer to an ice cream maker and freeze according to the manufacturer's instruction. 

Zimtsternes (Cinnamon Stars)

Adapted from Like a Strawberry Milk. Makes about 50 small biscuits.

Ingredients

Biscuits

1. 200g ground almond
2. 80g icing sugar
3. 3 tsp ground cinnamon
4. 1 tsp salt
5. 160g plain flour
6. 2 egg whites

Icing

1. 2 egg whites
2. 380g icing sugar
3. 2 tsp vanilla extract

Instructions

1. Preheat oven to 150C.
2. In a bowl, combine dry ingredients. Add 2 egg whites and mix until it forms a dough. Roll in between two sheets of baking paper to around 8mm thick. Cut out using star cookie-cutter.
3. Place on baking sheet lined baking trays and bake for about 10 min, or until they start to puff up and the edges start to brown slightly. 
4. Transfer to wire rack and cool completely.
5. Mix 2 egg whites, icing sugar and vanilla extract until smooth. Add a few drops of water if too thick.
6. Gently dip the top of a cooled biscuit into the icing, then remove, allowing the icing to drip off for a few seconds. 
7. Place aside to set for a few hours. Repeat with the other biscuits.
8. Store in an air-tight container at room temp for up to 3 weeks.

Cinnamon Toast Crunch

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 100g white sandwich bread
2. 115g brown butter
3. 100g sugar
4. 2g or 1/2 tsp kosher salt
5. 2g or 1 tsp ground cinnamon

Instructions

1. Heat oven to 325F.
2. Tear bread into 1/2-inch pieces. Put in a bowl, then douse and toss with brown butter. Soak for 1 min. 
3. Add sugar, salt and cinnamon to bread, and toss well. Spread the mixture on parchment-lined sheet pan and bake for 25 min.
4. Pull sheet pan slightly out of oven, and using a spatula/spoon, break up the crunch a bit and toss around, to make sure it caramelises and dries out. Bake for an additional 5 min or more, until you have dried, caramelised clusters.
5. Cool completely before storing or using in recipe. Keep for 1 week stored in an airtight container at room temp; keep for 1 month in fridge or freezer.