Brown Ale New Yorkers – American cookies
Each time at the beginning of march when early hints of spring start to tickle my brain, some “birthday vibes” are surrounding me. The beginning of march is when I celebrate getting older in style. But what’s more important for me is the boost of energy that comes with days getting longer. Or is it me getting fitter by aging? Anyway enough reason to celebrate. Each year some of my colleagues help me remind myself to bring a treat. I’m not the best organiser myself and each year it’s my birthday before I think of making something. Although this year delay was quite acceptable I still was a couple of days late. To make up for this I’ve made the cake they keep asking for together with my favorite cookies: “New Yorkers”. With a BBQ Bastard touch of course. This time it’s a hint of beer making these “Brown Ale New yorkers” deep in flavor!
Disclosure: Recipe for @lidlbelgium. This recipe may contain affiliate links. All opinions expressed are personal and sincere.
The older one get’s the better he starts to know himself… I’m starting to realise my perception of time differs quite a lot from the average person. It’s like time goes faster than my mind is able to process… To an embarrassing extent at moments. However I’d like to be thoughtful I often get in situations where I realise some festivities are only a day ahead while in my mind it’s like I still had a couple of weeks to prepare something. I’m trying to improve myself on this point by learning how to plan my time management. However these Brown Ale New Yorkers are pretty easy to make, I still didn’t manage to serve them on time. But I made up for it by combining it with the delicious smoky pecan mud cake. A cake some of my colleagues often ask for since I’ve made it 2 years ago for a team building.
I’m working in a good team with loads of respectful caregivers. That’s why I really wanted to show them some appreciation by making something delicious. Since I had the BBQ running and this is what I do, I’ve made the Brown Ale New Yorkers on my smoker. I used the Traeger Pellet smoker to get a stable temperature. This way it’s actually a foolproof recipe. I based the recipe for the “Brown ale New Yorkers” on the “American cookies” recipe of Jeroen Meus (Belgian TV chef) and gave it my own twist. The brown ale adds some depth to the dough. To give it some more punch I decided to sprinkle the cookies with some coarse seasalt. To make sure the taste of the beer was deep enough I made a beer caramel to concentrate the flavor of the beer without adding to much liquid. Attention… The caramel itself is quite addictive. I’m actually not sure how much of the caramel, mentioned in the recipe below, ended up in the biscuits… So feel free to taste a spoon before mixing it underneath the dough.
Based on the reactions of my colleagues, this experiment seems to be a big win. The Brown Ale New Yorkers disappeared rather fast. Especially knowing the succesful pecan mudcake was standing besides the plate of cookies. Positive reactions are always a nice reference, but when people start asking for 2nd and even 3rd cookie (not the smallest cookies by the way …) you know you made a winning recipe. Try it yourself and let us know what you think of them. Have fun!
- 130 gr butter at room temperature
- 190 gr brown sugar
- 5 tbsp brown beer or stout here I’ve used the Archivist brown
- 1 egg beaten loose
- 220 gr self-rising flour
- 1 pinch of sea salt
- 250 gr dark chocolate
Melt the butter in a pan over low heat. Add the sugar together with the beer to the pan and let it gently melt and reduce until you get a thick syrupy texture. Leave to cool down to room temperature in a mixing bowl.
Add the egg and beat with a mixer. Sieve the self-rising flour and mix under the beer batter.
Preheat the BBQ for an indirect session at 180°C.
Divide the batter over a baking tray covered with baking paper. By using a spoon, place small piles of the batter at some distance from each other. (+- 1/2 tbsp per biscuit).
Press the biscuits a little so that they get a nice shape. Push the roughly chopped chocolate pieces in the dough and sprinkle a pinch of seasalt on top. Place in the preheated BBQ for 20 minutes until they turn golden brown.