White Beer Cookies Recipes

Steps:

• Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming).
• Let this reduction cool to room temperature.
• Cream the butter and sugar together.
• Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
• Mix the flour and baking soda together then slowly add to the batter.
• Preheat oven to 350°F
• Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
• Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
• Icing:
• Using the icing ingredients whisk the vanilla into the sugar.
• Mix the orange juice and milk together.
• Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired.
• Using a butter knife put a dollop of icing on each cool cookie and spread it over the top.
• Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty.
• The cookies should be a little crispy on the outside, and cake like on the inside.

Steps:

• Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
• Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.
• Preheat oven to 350 degrees F.
• Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).
• Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
• Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.

Steps:

• Preheat the oven to 350 degrees and grease one standard loaf pan.
• Mix all dry ingredients together.
• Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
• Mix until just blended, the dough will look shaggy.
• Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
• Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.

Steps:

• Pour beer into a glass and top with orange juice.

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.