Friday, August 15, 2014

Spent Grain Cookies


In Michigan, in the middle of summer, comes a glorious event called Michigan Summer Beer Fest. This year was epic, with 88 breweriesparticipating with over 800 craft beers to get samples of. Some breweries, like Greenbush Brewery, came with over 40 beers on tap. Some breweries, like Dark Horse Brewery, had epic set-ups, where they fired t-shirts from cannons from atop there stand and had beer poured down a ice luge . At Saugatuck Brewery, we had 17 taps, though not all of them running on the same day at the same time. A full listing can be found here. Some of our beers were special and were only available in the firkins and the tapping only happened at certain times. It was a 2-day event where the brewers had only an hour shift each day to pour. The day was filled with networking and sampling other beer.

Both nights, we camped at a KOA camp ground where we pitched tents and hammocks. Some of the breweries that camped last year did not camp again this year, but we had loads of fun. I made banana bread spent grain cookies with “infused” butter that I passed around at the festival and while camping that was a hit.

Since this blog is all aboot beer, this entry is aboot the making of spent grain cookies.
For the cookies you will need:
4 tbl (½ cup) infused butter
½ cup brown sugar
¼ cup honey (local and raw preferred)
¼ cup white sugar
2 eggs
1 tsp vanilla
1 cup all-purpose white flour
1 cup spent grain flour
½ tsp salt
½ baking soda
½ cup unsweetened cocoa
½ cup macadamia nuts chopped
½ cup dark chocolate chips
½ cup Reese's Pieces chips

Directions:
Pre-heat the oven to 350ºF. In a large bowl, partially cream eggs, butter, sugar, honey and vanilla. Add contents to a food processor and pulse contents until fully creamed. In a small bowl combine the two flours, cocoa salt, and baking soda. Add dry mixture to creamed sugar slowly and mix in the food processor at the lowest setting. Add each of the remaining ingredients and pulse them until you have a homogeneous mixture. Spray or wipe a baking sheet with oil. Place spoonful of your cookie batter on your sheet 1 ½ inches apart and back for 8-12 minutes (for my oven, it is that variable, since it is shitty and I would have to check them often so not to burn them). Remove the cookies once done and place on parchment paper to cool. They can be frozen for later consumption.

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