We don’t bake much. But we threw ourselves into baking a sweet creation for a beer tasting and a radical birthday dinner party. The goal was to find a treat that would stand up to the awesome power of dessert beers and high-octane stouts. After reading competing canons on cookies, we experimented with a technique we found: resting the dough for a full day and a half, which vibed well with our current obsession with bread. The (essential) finishing touch is a hefty pinch of smoked salt.
Bite:
Bite:
Soundtrack: Buzzcocks’ "Why Can’t I Touch It?"
