Witbier Cookies

Based on a similar theme to the Oatmeal Stout cookies:  Witbier cookies.  I'm using ingredients that might go into an actual witbier (Wheat malt extract, bitter orange peel, coriander seeds).    They're even pale in color, due to the lack of brown sugar (I didn't think the molasses-y flavor would be appropriate).  

I'm very pleased with the flavor of these.   The citrus really shines, and the coriander backs it up nicely.
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1/2 pound (2 sticks) unsalted butter, softened

1/2 cup Wheat Dry Malt Extract
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon salt 

2t bitter orange peel

2t whole coriander seeds

1.5 cups flaked barley
1.5 cups flaked wheat


preparation 

1. Grind Bitter Orange Peel and Coriander in a coffee grinder
1. Heat oven to 350°F. In large bowl, beat margarine and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, wheat malt extract, salt, and baking soda; mix well. Add wheat and barley; mix well.
2. Drop dough by rounded tablespoonfuls onto parchment-lined cookie sheets.
3. Bake 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Oatmeal Stout Cookies

I just realized that I forgot the salt.

Anyway, I've been wanting to make these for a while, and Christmas is the perfect time to pawn some cookies off on other people, so we don't have to eat them all.   Not that I mind piles of cookies around the house, but I just can only eat so many cookies.

The basic idea behind these is to use some of the same ingredients that would go into an oatmeal stout.   I get the maltiness from the malt extract, and the roasted flavors from the chocolate malt and roasted barley.   It just seems fitting to use flaked barley alongside the oats for some chew.  All of these ingredients should be available from your friendly-neighborhood brewer's supply shop.

Unfortunately, my nose is a bit stuffed up, so I can't give a great review of them, but I think this works quite nicely.   The roasted malts really give these a nice dark-chocolate/coffee flavor. 

I've got plans for a batch of Witbier cookies, too, and hopefully this experiment will give me enough data to learn some stuff for the next batch. 

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1/2 pound (2 sticks) unsalted butter, softened
1/2  cup firmly packed dark brown sugar

1/2 cup Dark Dry Malt Extract
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda

2T Roasted Barley

2T Chocolate Malt

1.5 cups flaked barley
1.5 cups Oats (whole rolled, uncooked)


preparation 

1. Grind Chocolate Malt and Roasted Barley in a coffee grinder
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour and baking soda; mix well. Add oats and barley; mix well.
2. Drop dough by rounded tablespoonfuls onto parchment-lined cookie sheets.
3. Bake 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.