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Chocolate Citrus Cricket Cookies
These gourmet cookies come to us from our customer, Chelsea! Chelsea is a baker extraordinaire who knows how to blend ingredients together in order to create an eating experience! These cookies are complex in flavour and texture, and have just enough dough to hold all the ingredients together. You might have not ever tried grapefruit with chocolate, hazelnuts and cricket powder (cricket flour), but hopefully you will try them now! Thank you, Chelsea!
1 1/8 cup all purpose flour
2 Tbsps (20 g) cricket powder (cricket flour)
1/2 tsp baking soda
1/8 tsp salt
3/4 cup (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
Rind of 2 grapefruits
1 tsp vanilla extract
1 large egg
9 oz bittersweet chocolate (chop yourself for more melting and even darker colour.)
1 1/2 cups roasted and blanched hazelnuts, chopped (approximately 6oz)
1/4 cup roasted crickets
Preheat oven to 350 F
Chop hazelnuts in quarters, spread in one layer over lightly oiled baking sheet
Toast hazelnuts in oven for 8 minutes
Add roasted crickets over top of hazelnuts and toast for another 3-5 minutes.
This brings out a toasted flavour in both ingredients.
Preheat oven to 375 F
In medium bowl, combine all-purpose flour and cricket powder (cricket flour), baking soda, and salt.
In large bowl, beat brown sugar, butter, grapefruit rind, and vanilla extract until light and fluffy
Beat in egg.
Add flour mixture gradually and mix just until combined.
Mix in chocolate chunks, chopped hazelnuts, & most of the crickets, keeping handful of crickets aside if you want them visible on top.
Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 in apart.
Press 3 whole crickets into the top of each cookie, if you wish, depending on audience.
Bake cookies until just firm to touch and beginning to brown, about 13 minutes.
Transfer to wire racks to cool.
Store leftovers in airtight container at room temperature.