Confetti Cookies

When I received my copy of momofuku milk bar cookbook in the mail a  few months ago I wasn't really sure what to expect. I knew it was written by a creative pastry chef by the name of Christina Tossi, but that's it.



So upon opening the cookbook and flicking through the first time I came across recipes such as cereal milk panna cotta, pretzel crunch, birthday cake crumb (pictured above), liquid cheesecake and crack pie?! I thought to myself this women is a genius!

Everyone likes making & devouring cookies and if they contain addictable chunks of birthday cake crumbs then they are sooo worth it. This is the butter, sugar, glucose, eggs and vanilla whipping up. I know it seems a little extreme to mix for 8 minutes but this is how you achieve a crisp yet fudgy cookie.  

 The dry ingredients go in next including your sprinkles. I went with the sprinkles from my pantry, did you know they come in types like 'fairy dust'? Next crunchy birthday cake crumbs are gently mixed in (or whats left of them) and then the cookie dough is chilled before scooping. 

When Christina advises to use a 1/3 cup per portion of dough for a cookie, I soon realised these cookies were going to be huge. Instead I went with one Tablespoon scoops to achieve a medium sized cookie. Now you may be thinking there's to many on this tray but I chilled these while two trays were in the oven.

Confetti Cookies

Recipe adapted from momofuku milk bar by Christina Tosi 

Cookie ingredients:

225g unsalted butter, room temperature

300g caster sugar

50g glucose

2 eggs

2 tsp vanilla extract

400g flour

50g milk powder

2 tsp cream of tartar

1 tsp bi carb soda

1 1/4 tsp salt

1/4 cup rainbow sprinkles

1/2 recipe of birthday cake crumb * Recipe follows

  

Method:

1. In your mixer beat together butter, sugar and glucose for 3 minutes. Scrape down and add eggs one at a time until incorporated. Add vanilla and continue to beat for 8 minutes.

2. On low speed add dry ingredients unto you can just form a dough. Then add birthday cake crumb gently. Cover with cling wrap and refrigerate for 1 hour.

3. Preheat oven to 160 fan-forced (180 conventional oven).Using a tablespoon scoop out dough and roll to form balls, you should get approx 55. Place them on a lined tray and chill while the oven is heating.

4. Place 6 to 8 balls on baking paper lined trays and flatten slightly. Bake for 18 minutes in batches and rotate trays for an even bake. Chill the remaining cookie dough on your tray until you are ready to bake.

5. The cookies are baked when the bottoms are lightly golden in colour. Cool before storing in an airtight container or freeze for up to 1 month.

Birthday Cake Crumb

100g sugar

25g brown sugar

90g flour

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp rainbow sprinkles

1/4 cup grape seed oil

1 Tbsp vanilla extract

Method:

1. Preheat oven to 130 fan forced (150 conventional oven).

2. Mix together both sugars, flour, baking powder, salt and sprinkles. Add oil and vanilla mixing until small clusters form.

3. Spreads clusters on a lined tray and bake for 20 minutes , they will be slightly moist.

4. The clusters will harden as they cool, you only need 1/2 this recipe for the cookies so freeze the rest in a zip lock bag to use another time.



 

 These cookies are delicious for dessert made into ice cream sandwich's or served with a glass of cold milk.  

I've also made Christina's Chocolate Fudge Sauce a few times now, it's shiny & gooey, served hot or cold and it's become a 'go to' recipe in our household. You can find the recipe here.