Tuesday, December 1, 2009


Sorghum syrup isn't much used outside the breadbasket states, but it's pretty popular where my parents are from in Iowa, where sorghum [a grain species that includes milo and millet] is mostly grown as livestock feed. Its taste is a little spicier and sweeter than blackstrap molasses and has a much richer flavor than dark corn syrup, though either could be used in this recipe. I've never found anyone who sold sorghum outside the Midwest, but it is available online.I grew up drizzling the syrup over my pumpkin pie -- no matter how good your pumpkin pie is, it's always improved by a little sorghum. My dad's favorite way to consume it is in the form of oatmeal-sorghum cookies, so I recently created a lower-fat, whole-grain version. Both he and my mom said they were the best they'd ever had.
Of course, I'm their only daughter, so I don't imagine they'd ever turn down my cookies.

Recipe: Oatmeal Sorghum Cookies
You can use all purpose flour in lieu of oat flour, but cake flour would be a better substitute.

1 cup white whole wheat flour
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup sugar
1/4 cup brown sugar
1/2 cup sorghum
4 T brown butter
2 T amaretto
1 tsp vanilla
1 egg, lightly beaten

1 1/2 cups rolled oats

Preheat oven to 375F. Combine flours, leaveners, and salt in a medium bowl and set aside. In a mixing bowl, combine sugars, sorghum and butter and beat until combined on medium-low speed. Add vanilla and amaretto and beat on medium speed until incorporated, then add egg and repeat. Add flour mixture and beat on low speed until mostly combined. Scrape down bowl, then add oatmeal and beat until dough is evenly moist.

Drop from teaspoon onto a parchment-lined baking sheet (or use a #40 scoop). Bake 12-14 minutes or until the tops look dry and the cracks look moist. They will fall as they cool.

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