Rob has been begging me for years to try my hand at making homemade Brussels cookies, I've always been intimidated by the delicate cookies, assuming they'd be difficult to make. But, when I googled a recipe I was shocked that they didn't seem too hard. And believe me, they weren't! The hardest part was scooping out the dough one tiny teaspoon at a time.
I was also shocked at how much these tasted like store-bought Brussels. Delicate, rich, delicious!!
Aside from Oat Bran, the ingredient list is all pantry staples, and it's not like Oat Bran is hard to find! Just not something I normally have laying around. Once I finally remembered to buy some, I had to make up some cookies!
Homemade Brussels Cookies
1/2 cup sugar
2 Tablespoons honey
7 Tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
3 Tablespoons milk
1/2 cup white whole wheat flour
1/2 cup oat bran
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces dark or semi-sweet chocolate
Preheat the oven to 325* and line 2 baking sheets with parchment paper
In a bowl, cream the butter, sugar and honey until light and fluffy. Stir in vanilla and milk.
Sift together the flour, oat bran, baking powder and salt. Mix the dry ingredients in to the butter and sugar on low until well blended.
Scoop 1 teaspoon rounds and place on the prepared sheets. Leave at least 3 inches between cookies as they WILL spread! Bake for 10-14 minutes, until the cookies are golden around the edges.
Let the cookies cool on the baking sheet for 1 minute. Carefully remove to a wire rack and cool completely. They will flatten as they cool.
When ready to assemble, warm the chocolate in your microwave on in a double boiler (or about an inch of simmering water in a saucepan, topped with a metal bowl. Once the chocolate is melted, spread evenly over the flat half of the cookies, topping with the other half of the cookies to get sandwiches! Allow to cool before eating.
Source: adapted from Food52