Untested draftCookiesSeasonal Bakery Drops v1.0
Brown Butter Cinnamon Toasted Rice Cereal
Recipe photograph pending
Collection: Winter — Fireside Cookie Society
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 12–14 min.
- Dough
- 165 g browned, cooled butter; 130 g brown sugar; 45 g sugar; 1 egg; 1 tsp vanilla; 255 g flour; 1 tsp cinnamon; ½ tsp baking soda; ½ tsp salt; 45 g lightly crushed crisp rice cereal.
- Center
- 90 g marshmallow creme, six frozen 15 g portions.
- Crunch
- 35 g crisp rice cereal; 20 g white chocolate; 10 g butter; ½ tsp cinnamon; pinch salt.
- Method
- Melt white chocolate and butter; fold in cereal, cinnamon and salt; spread thinly, set and break into shards. Freeze marshmallow portions. Cream browned butter and sugars; add egg and vanilla. Mix in dry ingredients and crushed cereal. Portion six 110 g pieces; enclose marshmallow and seal. Bake 12–14 min; cool 15 min; add crunch shards and cinnamon sugar.
- Likely allergens
- wheat, milk, egg; check cereal and marshmallow labels.
- Pairing (text only)
- Maple-cinnamon oat latte.
- Pairing suggestion only — not linked or tested.
- Test
- marshmallow leakage; apply crunch after baking.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied