Cooking with Angostura bitters
There are so many wonderful ingredients out there to play with, the options of creation is endless. Then there are some we don’t really associate with cooking. So, I would like this opportunity to introduce to you the endless foodie creations that can be enjoyed with Angostura bitters. From sweet to savoury and all that lie in between. I find it an amazing ingredient to create dishes with. So whilst I sip on my lemon, lime and bitters, before I get into cocktail world, let’s go exploring. There are too many cocktails to mention but for the love of bitters I must try them all. Best finish this blog first.
As with all the secret ingredients that are in this mystery bottle, there are a world of secret recipes and I wish to share some of mine. The enchanting mystery of this beautiful bottle is one of the elements that intrigues me.
Created in 1824 it’s probably one of the only bottles you will find, in any bar, in any sector of the globe and yet only the true masters know its true ingredients. How cool is that!
For what it is worth as these things don’t apply to me personally, it is gluten free, 100% vegan, kosher and sodium free. It is used in many kitchen of the world, but once again a bit of a secret.
As this ingredient popularity has grown, it has produced a brother. Orange biters, but we will touch on that one later. So let me share my first recipe.
Angostura bitters and white chocolate chip cookies
These cookies with their citrus note and Angostura aroma, studded with the creamy white chocolate and a real treat. Want lots, double the batch, you won’t regret it, waist line might though.
- ½ packet white chocolate buttons, 125g
- 125g softened butter
- ¾ cup brown sugar, 165g
- 1 free range egg
- 2 cups self-raising flour
- Zest and juice of ½ an orange
- 2 tbsp Angostura bitters
Turn oven on to 180, 170 for fan forced. In a mixer or deep bowl with hand held mixer beat the softened butter and sugar together until creamy and pale. Add the egg, beat again then add the bitters, orange juice and zest and 1 ¾ of the self-raising flour, as I always say all ingredients are different, every orange will hold a different amount of juice. Mix this in, if the mix is too wet add the remaining flour. Mix till well combined.
Break the chocolate buttons into ½’s, or ¼’s, I like ¼’s, or use chocolate bits. I like the small little chunks of creamy chocolate goodness. Fold through the cookie dough.
Roll out approx. 1 tbsp. of cookie dough and flatten with your hands. See tip below. Place on tray lined with grease proof paper about 4cm apart. I like to then gently press each cookie with a fork, to give them a textured top.
Bake for 15 minutes, place on cooling rack to cool and try to resist eating one. Oh bugger that, go ahead.
To store, if you have any left place in an air tight container.
Enjoy and I must say, bloody well perfect with a glass of Angostura 1824 rum. Sip a little rum have a bite of cookie and repeat. A perfect after dinner treat, or morning tea for that matter Ha
Best way to roll out the cookie is with damp hands, this will stop it sticking.
Cookies can be shaped any size you want. Big large cookies or small bite size ones and you know what? Cookies don’t have to be round!
You can add more choc chips depending on your sweet tooth. Double the amount will work, go with what works for you.