- 1 stick unsalted butter*
- 1/2 Cup brown sugar
- 1/2 Cup granulated sugar
- 1 egg
- 1 Teaspoon vanilla
- 1 Cup unbleached all-purpose flour
- 11/2 Teaspoons curry powder
- 1 Tablespoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Cup cornflakes
- 1 Cup rolled oats
- 11/4 Cups sweetened coconut flakes
- 1 Cup California raisins
Preheat oven to 350°F.
For cookies, cream butter and sugars together until light and creamy; beat in egg and vanilla until smooth. In small bowl, mix flour, curry, soda, baking powder and salt together well. Add to creamed mixture and mix together well. Stir in cornflakes, oats, coconut and raisins, by hand, mixing until combined. Drop by spoonfuls onto greased baking sheet. Bake at 350°F until light golden, 10 to 12 minutes. Remove to wire rack to cool.
Meanwhile, for drizzle, melt chocolate with oil in double boiler over hot water or in microwave. Stir in curry powder. Drizzle over cookies, and allow set before storing in an airtight container for up to a week.
Note: Unsalted Plugrá® European-Style Butter, Nielsen-Massey Vanilla and King Arthur Unbleached All-Purpose Flour from Whole Foods are highly recommended.
By Caroline Joshi, Third Place, 2011 Pastry Chicago Amateur Student Cookie Competition</b>
A nontraditional yet delicious cookie ingredient -curry- makes this cookie stand out from the rest.
- 1/2 Cup (4 ounces) dark chocolate
- 2 Teaspoons vegetable oil
- 3/8 Teaspoon curry powder