The off-cuts from the mini Victoria sponges had prompted me to google what could be made with leftover cake, and I found the answer – cake crumb cookies! They looked scrumptious in the photo on the site, and I was all set to make a start when it occurred to me that this was the perfect opportunity to take the plunge and make up my own recipe.
This is what I did, although I couldn’t swear to all of the quantities. To make c. 24 cookies:
Pre-heat the oven to 160° fan. Combine the following ingredients in a large mixing bowl and beat together with an electric whisk:
- 110g unsalted butter
- 110g caster sugar
- 110g self-raising flour
- 75g ground almonds
- 1tsp baking powder
- ½ tbsp vegetable oil
- 3-4 tbsp water (enough for the mixture to come together but remain very thick and stodgy)
Then crumble 300g of sponge cake into fine crumbs and work into the mixture by hand. Roll the dough into balls of about 25-30g*, flatten slightly and space them out on two baking trays lined with baking parchment. Cook for around 20 minutes, rotating the trays as needed for them to bake evenly. They’re ready to be taken out when they’re golden brown and have a crispness to the surface but are still soft when you press them. Pop them on a wire tray and leave to cool.
The cookies (unsurprisingly) have a lovely crumbly texture, aren’t too sweet, and went down really well at work. Next time I’ll use more ground almonds and less flour, as the almond flavour didn’t come through hugely, but even just as they were, I was really happy with these.
*would that be the size of ping-pong balls? Golf balls? I don’t know. They were bigger than marbles and smaller than basketballs.