In a world where food waste is a growing concern, Tom Hunt's 'compost' cookies offer a creative and delicious solution. This recipe transforms store-cupboard odds and ends into moreish treats, proving that almost anything can go into a cookie with delightful results.
The Inspiration Behind the Recipe
Adapted from a recipe by Christina Tosi at New York's legendary Milk Bar, these cookies have a fascinating origin story. Tosi first learned to make them at a conference centre on Star Island, New England, where bakers would create a new version each week using whatever ingredients were available. This spirit of improvisation is at the heart of Hunt's adaptation for the UK, encouraging home cooks to raid their own larders and invent unique variations.
Key Revelations for Perfect Cookies
When devising this recipe, Hunt made two key discoveries that elevate the cookies to something special. First, the use of fresh coffee grounds adds an incredible depth of flavour without overpowering the other ingredients. Second, incorporating salty snacks like crisps, pretzels, or peanuts creates a delicious contrast with sweet elements, much like the satisfying combination of salty chips and chocolate.
Hunt has simplified Tosi's original method by replacing the Graham cracker crumb with an optional biscuit crust made from crushed biscuits mixed with melted butter. This makes the recipe more accessible while maintaining its flexible nature.
How to Make Your Own Compost Cookies
This recipe yields about 20 cookies and begins with making the cookie dough. Vigorously beat room-temperature butter with sugar and golden syrup, then add an egg, vanilla extract, flour, rolled oats, coffee grounds, baking powder, bicarbonate of soda, and sea salt. Once combined, fold in your choice of extras like biscuit crust, chocolate chips, sweets, or salted snacks.
Baking Tips for Best Results
After rolling the dough into balls, chill them for at least an hour or ideally overnight. Bake at 190C (170C fan) for about 18 minutes until lightly golden around the edges. The cookies store well in an airtight container for several days or can be frozen for up to three months, making them perfect for batch baking.
This approach not only reduces food waste but also encourages culinary creativity, allowing everyone to make the most of what they have on hand.
