Recipe by Tanya Melloul
Yields 10 Sticks
- Allagash Four, 2 bottles
- Barley malt syrup, 4 tablespoons
- Teff seeds, 3 ounces ground into a flour
- Barley malt flour, 3 ounces
- Triticale flour, 3 ounces
- Rye flour, 3 ounces
- All purpose flour, 14 ounces
- Horlicks (English malt powdered drink), 2 ounces
- Dark brown sugar, 2 ounces
- Vital gluten, 4 teaspoons
- Double acting baking soda, 2 teaspoons
- Salted sweet butter, 8 ounces hard
- Heavy cream, 1 tablespoon of
- Billinton's All Natural Sugar Crystals for Coffee Lovers, 1 tablespoon
- Fleur de Sel, 1 tablespoon
- Horlicks, 1 tablespoon
Equipment: Coffee/spice grinder, Food processor
Preheat oven 325° on convection.
- Measure out 2 tablespoons of Allagash Four, and reserve.
- Combine the remaining beer and barley malt syrup in a saucepan. Over medium high heat, reduce to 1 cup, skimming off the beer foam as it reduces. If the mixture is too bitter, add additional barley malt syrup. Reserve.
- Sift the flours, salt, Horlicks, vital gluten, baking soda onto a pice of parchment paper. Pour the ingredients into a food processor. Add the butter and gently pulse into small pieces. While pulsing add the cream and reserved Allagash beer to form a soft dough.
- Transfer the dough to a work surface, and divide the dough into 10 even-sized pieces. Gently roll each dough piece to a 10 inch length. Try to make sticks as uniform as possible. Transfer to a parchment-lined baking tray.
- Sprinkle the sticks with the sprinkle mixture and bake until crisp. Remove from oven and carefully transfer to wire rack to cool.
*All flours and vital gluten are from Bob's Mill company
* Horlicks is a nourishing malted drink powder