Cookies
This cookie dough is cooked over fading grill embers with a covered skillet, using indirect heat instead of an oven. The warm spices of cinnamon, ginger, and cloves pair well with morning tea and offer a way to use the coals after a barbecue.
Beat the room-temperature butter and granulated sugar until pale and fluffy, then add the egg and mix. Add the flour, cinnamon, ginger, cloves, baking powder, and salt. Knead until a smooth dough forms.
Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes so it will not stick to your hands when shaping.
Push the coals to one side of the grill to create an indirect-heat zone in the center. Roll the dough into portions of about 20 grams and arrange them in a covered cast-iron skillet with space between them.
Cover the skillet and place it over the warmer area of the coals. Check occasionally and rotate the skillet as needed. Cook for about 45 minutes, until the bottoms of the cookies are lightly browned.
Do not place the skillet over the hottest coals; the bottoms may burn before the tops cook. Use the warmer area where the coals have been pushed to the side. Allergen: Contains wheat (gluten), dairy, and eggs.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.