Thursday, April 18, 2013

Chocolate-Drizzled Oatmeal Shortbread

It's been a long and emotional 72 hours here in Boston. There isn't much to say that hasn't already been said. It's amazing how this city has come together and stayed incredibly strong. I'm not a die hard Boston fan like some of the people here in this city but I have to say that I've felt really proud this week to have called this place my home for the last seven years. Not because of the events that occurred but because of the way the people have reacted.

Monday was a scary day.  It was the first year since 2007 that I wasn't at the marathon cheering my Dad on.  Luckily, he and my aunt were already around the corner celebrating his finish at the Westin Hotel, so they were safe.  But those moments during a tragedy before you get in contact with loved ones and confirm they are okay make your mind go to all the worst scenarios. My heart truly goes out to all the victims and their families and, as so many have said, those are the people we will remember and not the bad guys.

You always feel shaken when events like this happen but it is a much more intense feeling when it happens in the place you call home.  Living and working in the area makes it that much more real and shakes you to the core. By nature I can be a very anxious person and in the last few days the best way I've been able to calm my nerves is to distract myself completely.  This world we live in today with hyper-connectivity allows so much information to be available at the touch of a button.  Twitter, Facebook and all social media outlets have been flooded with information and stories. I've had to make a point of putting my phone down, closing the computer and focusing on other things in order to not be consumed and stay calm this week.

This afternoon I took to the kitchen and chose these cookies to distract my mind for a few hours. The act of following a simple recipe can really put a mind at ease. This recipe is from The Sprouted Kitchen cookbook and I followed it exactly making no tweaks.  The dough comes together quickly; it is full of oats and lightly spiced with nutmeg.

The dough gets rolled in to a log and chilled for about an hour.  The cookies then get sliced, baked, drizzled with dark chocolate and flecked with sea salt. I received this lovely package of salt, along with some other pretty salts, from a good friend for my birthday and this was the first time I was able to make good use of them. Make these cookies, give them to loved ones and make sure to hug them a little tighter.

Chocolate-Drizzled Oatmeal Shortbread
from The Sprouted Kitchen cookbook

  • 1 1/2 cup old fashioned rolled oats
  • 1/2 cup unsalted butter at room temp
  • 1/2 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 1/2 oz dark chocolate (60 to 72% cacao)
  • Flaked sea salt for garnish
  1. In a food processor pulse the oats to create a course flour. Set aside.
  2. Cream the butter and sugar together. Add the vanilla and egg.
  3. Add the oat flour, all-purpose flour, salt and nutmeg and mix together. The dough will be thick.
  4. Using your hands roll the dough in to a log, approximately 2-3 inches in diameter.
  5. Roll the log up in parchment paper and chill in the fridge 1-2 hours.
  6. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  7. Slice the log in to 1/2 inch coins and spread them on the baking sheet. Bake for 14-16 minutes until the edges are golden.
  8. Melt the chocolate and drizzle over the cookies.  I did this by placing the melted chocolate in a ziploc bag and cutting the tip of it. Sprinkle a bit of sea salt over the cookies. The chocolate will take about 15-20 minutes to firm up.  Cookies can be stored for up to one week in airtight container.

PS: Follow me on Instagram: @michellekmartin

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