Description

We will prepare healthy high-fiber cookies using high-nutrient beer production residues from a local brewery. We will use post-brewing malt pulp as a base for the cookies. This is brewery waste rich in fiber, vitamins, and plant protein. Additionally, we will use a small addition of dark malt grains. The recipe was developed by a gastronomy teacher specifically for this project and then tested by students and school staff. The cookies were also subjected to a storage test. All technical and organoleptic results were excellent.

Brewer’s malt flakes cookies (serves 10)

• brewer’s malt flakes– 4 cups (post-brewing malt pulp)
  (you can use barley or oat flakes alternatively)
• optionally addition dark brewing malt grains – 40g
• eggs (yolks) – 3 pcs
• wheat flour – 2 cups
• powdered sugar – 180g
• butter – 300g
• vanillin extract – 10g
• dried cranberries – 120g
• raisins – 120g
• baking powder – 10g
• salt – 2 g
• cinnamon – 10+10g

Preparations:

Sift the wheat flour t and the baking powder. Mix butter with sugar and yolks, add vanilla extract and salt and combine with flour and brewer’s malt flakes (or oat flakes). Mix the ingredients and add cranberries, raisins and optionally dark brewing malt grains. Knead the dough untill plain. Cool in the refrigerator. Form small balls and flatten slightly. Bake for about 15-20 minutes at 190 C degrees. Sprinkle while still warm with powdered sugar mixed with cinnamon or decorate as you wish, e.g. dark chocolate.