Apple and Cheddar Scookies.…The Story of When A Cookie Meets a Scone
One of the nicest parts about working on Sweet Potato Chronicles (outside of empowering our children’s choices towards nutrition and, well, eating lots of stuff) is the opportunity to connect with other moms. Today’s guest blog is from the beautiful baking team of Dr. Blessyl Buan, a chiropractic doctor who specializes in athletes and the performing arts (check her out atwww.drblessyl.com), and her daughter Leia. She also happens to be an SPC fan. After Blessyl contacted us, we were enticed by her Scookie recipe. Not sure what a scookie is ? Neither were we.
Here’s one way to turn Fall’s apple picking adventure into a healthy and delicous treat. Over to the Good Doctor….
Last Fall, we went on a family trip to Chudleigh’s farm to go apple picking. In the heat of my enthusiasm, I came across a wonderful recipe for Apple Scookies. Curious? A scookie is a cross between a scone and a cookie and if you’re like my daughter and I, combining apples and old cheddar will make you jump to try this sweet and savoury recipe.
The last time I made this recipe, I did it on my own since my daughter was only one and a half years old. This summer, Leia and I started to bake together. When you bake with a toddler, mixing does not involve a wooden spoon. Toddler fingers, elbows and arms make a good blending tool and of course, she was only allowed to mix the dry ingredients…
Apple and Cheddar Scookies (borrowed from Longo’s Magazine)
Preparation Time: 20 minutes Cook Time: 15 minutes
¾ cup unsalted butter
¾ cup granulated sugar
1 large apple (Spartan or Empire), cored and grated
2 ½ cups all-purpose flour
1 cup shredded old cheddar
½ tsp each baking power and baking soda
In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined. In another bowl, whisk together (or use your toddler sifter) flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.
Drop dough by heaping tablespoonfuls on parchment paper lined baking sheets (I ran out of parchment paper and greased the pan instead). Bake in centre of 350°F oven for about 15 minutes or until light golden and firm. Let cool completely on pan. Store in container in single layers divided with wax or parchment paper. Store in freezer for up to 1 month or in refrigerator for up to 3 days.
Makes about 54 cookies.
Per 1 scookie serving: 70 calories; 1 g protein; 3.5 g fat; 7 g carbohydrate; 0 g fibre
Leia loved working with the flour. She also loved spreading it all over her face and on the countertops. She was very vocal about cracking the eggs and miraculously no shell fragments made it into the bowl.
She insisted upon using a teaspoon to scoop the batter onto the cookie pan. The girl is messy but has bouts of cleanliness. “Wipes! Wipes!” she yelled, after the job was done.
Once baked and cooled, Leia grabbed a scookie and sat quietly as she watched the television. Sigh, a mother’s work is always overshadowed by cartoons. However, if the scookie tastes good and ensures a bit of peace, that’s success!
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