Puccia— olive “cheeks” from Local Breads. I can’t get quality olives in this town (nor can I acquire uncured ones to try to do it myself), so canned or jarred ones in brine is all I can manage when I get a craving for olive breads, but they hit the spot.
I used my starter rather than the biga called for. My starter is slightly lower hydration than a biga, but I made no adjustments to flour or water because it’s such a small difference overall and I figured the olives being the kind in brine rather than oil-cured would add to the hydration.
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I didn’t even remember that the recipe contained molasses, so I don’t think it’s prominent.
I always use the molasses that’s labeled mild.
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Whereas I love ginger paired with bittersweet chocolate, and do not find they clash at all to my taste.
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I made these today and just ate one. Wow, they are delicious.
A couple of notes:
I didn’t need to flatten the cookies at all prior to baking them (the bottoms were flat from their overnight stay in the refrigerator) or after baking (they spread and flattened).
When I tried to roll the cookie dough balls in sesame seeds, the sesame seeds didn’t stick. I wet my hands and lightly moistened the cookie dough balls. It worked like a charm.
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Those scones! The photo alone makes me want to keel over. I had to read all the reviews, just to make sure I wasn’t missing anything (I wasn’t). Have put these on my short list of “scones I must make”.
Thanks for the reference!
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Does anyone know if that recipe for chocolate scones is in Bravetart? I saved it to Paprika3, just in case. It looks really good.
It is in Bravetart, as a side note to the Buttermilk Biscuit recipe (ie. how to modify one to become the other). P. 85-86.
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I am going to visit a friend in Halifax tomorrow ( only 2 years after the trip was planned…) and apparently the kids still love cookies, so I made 2 different types:
https://www.theboywhobakes.co.uk/recipes/2020/2/28/salted-black-cocoa-sables-with-caramelised-white-chocolate-chunks I bought the caramelized white chocolate. It is very, very similar to Dorie Greenspan’s World Peace cookies, but that’s not a bad thing.
And Tara O’brady’s CCCs: I used Lindt’s dark chocolate with caramel as the chocolate… and ate too much dough while I baked! https://www.taraobrady.com/recipes-in-full/2019/5/1/tara-obradys-basic-great-chocolate-chip-cookies
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those look tasty.
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It’s not in her book, only Serious Eats.
ETA: Ah nvm, I saw that it’s in the book as a variation.
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I really miss Stella Parks on Serious Eats.
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ME TOO. She just disappeared!
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Here are my notes! I made them on 9/12/18. AWWW!
Made them 2T size - half batch = 20 cookies, baked for 10 minutes. DO NOT flatten. Let dough rest in fridge for 24 hours.
(she has you make them 1/4 cup and baked for 20-22 minutes!!! - her baking times are ALL too long)
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Thank you!
I printed out the recipe, and made a note of your notes. 
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I find it sort of funny how a chocolate chip cookie just always tastes like a chocolate chip cookie. I never find brown butter really shines through in them. I can put smoked salt and sourdough starter in them like these and ultimately still just tastes like a chocolate chip cookie. A delicious one, but a classic chocolate chip cookie nonetheless.
Well, malted milk tends to come through if you use enough of it, though even then most people would be hard-pressed to pinpoint what the difference is.
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Luscious looking, Shelly!
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Thank you!
If you love browned butter, as I do, you may be very pleased with Stella Parks version of browned butter Pecan Sandies; I made them once, and they were heavenly, with the browned butter flavor really shining through. I would reduce the sugar by 1/4 next time though.
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Thanks. I think I made those at some point. Stella puts way too much sugar in all her shortbread/sandy cookies. Shortbread and sablés should not have equal parts flour and sugar.
Her brown butter ricotta cookies are probably my favorite of all her cookies, and very easy to make, too.
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I made this as well and we loved how tart is in. I searched around and this was the least sugar/lemon juice recipe I could find. The crust is easy; you pat it in the prepared pan; don’t roll. I did refrigerate crust dough overnight.
Only deviation was that I realized too late that the lemon filling is supposed to be cooked like lemon curd stovetop after the crust is blind-baked, and then cooled before pouring into the crust and chilling for 1 - 4 hours. I was planning to serve it to a guest in a few hours, so took a chance and just poured the uncooked filling into the blind-baked crust and baked at 350 degrees for about 30 - 35 minutes.
It baked/set great! After cooling countertop, I added a pint each of whole fresh blackberries and raspberries. My son wasn’t interested but his guest when offered took home 2 pieces “for his wife” after he ate one piece in our kitchen.
My husband and I loved how tart it is. And my husband never eats desserts. The two of us demolished it with 24 hours. This will be my dream lemon tart forever!
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