So much you can do with my beer, apart from drinking it! (though I applaud that too!)
Like bake cookies! So here’s my recipe for Chocolate Oatmeal Stout & banana biscotti. Here’s the recipe, adapted from Easy as Pie
400 grams of wheat flour – sifted
120 grams of sugar
2 tablespoons of honey (I used local Axarquía honey which comes from almond blossom!)
1 teaspoon baking powder
1 teaspoon grated lemon zest
2 Tablespoons of Cabra azul Chocky Chocky Goat Oat
3 eggs – my chickens lay small eggs, if you get massive eggs you’ll probably get away with 2
200 grams of raw, unpeeled almonds, I get mine from our own trees and I like to toast them slightly first
Preheat the oven to 180 degrees C
In a large bowl, combine the dry ingredients.
Add the eggs – save a little egg yoke for the end!, honey, lemon zest, stout and mix all the ingredients.
Once you have a crumbly, soft mixture, add the almonds.
Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide.
Put the logs on a baking sheet lined with parchment paper. Let cool.
Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, dab some egg yoke on them to make them extra super brown, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. Makes a great Christmas gift!
Don’t get too fussy about times or measurements, don’t have lemon zest, use orange. Or grapefruit. Or forget about it. Add some chilies, sprinkle some curcuma. Have fun. I added some moringa. It’s green and looks cool. The only thing I do recommend putting in there is a baking spoon of baking powder!
And have another Chocky Chocky Goat Oat Stout with it. Of course.