Rough's Cookie with Crème à la Edgar

Ingredients

• 1/2 cup Brown Sugar (packed)
• 1/2 cup French Butter (softened, room temperature)
• 2 tablespoons Honey (light, warmed)
• 2 tablespoons Milk (whole milk, warmed)
• 1 1/2 cups Whole Wheat Flour (divided, sifted)
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Sea Salt
• 1 Egg (large, at room temperature)
• 1 cup Evaporated Milk
• 1/2 cup Heavy Cream
• 2 tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon
• 1/2 teaspoon Sleeping Powder (optional) (If unavailable, use sweet rice flour)
• 1/4 cup Whole Milk

Instructions

1. Cream Butter Mixture

   In a mixing bowl, combine the brown sugar, softened French butter, warmed honey, and warmed milk. Beat with a whisk until the mixture is light, fluffy, and creamy.

   Time: PT5M

2. Add Dry Ingredients

   Gradually sift in 1 cup of the whole wheat flour, baking soda, and sea salt. Stir until just combined; the dough will look slightly crumbly.

   Time: PT3M

3. Incorporate Egg and Remaining Flour

   Add the egg and the remaining 1/2 cup whole wheat flour to the bowl. Mix until a sticky dough forms.

   Time: PT4M

4. Chill the Dough

   Cover the bowl with plastic wrap and place the dough in the refrigerator for 30 minutes to firm up.

   Time: PT30M

5. Roll and Cut Cookies

   Place two sheets of parchment paper on a work surface. Sprinkle a little flour on the parchment, then roll the chilled dough flat to about 1/4‑inch thickness. Use a round cookie cutter to cut circles, then press a chopstick into the center of each to create a small well for dipping.

   Time: PT5M

6. Bake Cookies

   Transfer the cut cookies onto a baking sheet, spacing them a little apart. Bake in a pre‑heated oven at 350°F until the edges are golden and the cookies are crisp, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

7. Prepare Crème à la Edgar Base

   While the cookies bake, combine evaporated milk, heavy cream, granulated sugar, vanilla extract, ground nutmeg, ground cinnamon, and the optional sleeping powder (or sweet rice flour) in a saucepan. Heat over medium heat, stirring constantly, until the mixture just begins to thicken and steam.

   Time: PT5M

8. Finish the Cream

   Remove the saucepan from heat. Immediately whisk in the whole milk until the sauce is smooth and has a drinkable consistency.

   Time: PT3M

9. Serve

   Allow the cookies to cool on a wire rack. Serve warm or chilled alongside the Crème à la Edgar for dunking. Enjoy immediately or store as directed.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of French Butter: Unsalted butter, European-style butter
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Milk: Almond milk, Soy milk
• Instead of Whole Wheat Flour: All‑purpose flour, Spelt flour
• Instead of Baking Soda: Baking powder (use 1 1/2 tsp)
• Instead of Sea Salt: Kosher salt
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Evaporated Milk: Reduced‑fat milk (use 1 cup)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Ground Nutmeg: Mace
• Instead of Ground Cinnamon: Cinnamon sugar (reduce sugar)
• Instead of Sleeping Powder (optional): Sweet rice flour (1 tsp)
• Instead of Whole Milk: 2% milk

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Rolling Pin
• Parchment Paper
• Round Cookie Cutter
• Chopstick
• Baking Sheet
• Oven
• Saucepan

Critical Steps — Do Not Skip

• Chilling the dough for at least 30 minutes prevents spreading and makes rolling easier.
• Do not over‑bake the cookies; they should be crisp but not burnt.
• Whisk the cream mixture only until it just begins to thicken; over‑cooking will cause curdling.

Chef Tips from the Video

• Use high‑quality French butter for a richer flavor.
• Warm the honey just enough to become pourable; overheating destroys its delicate aroma.
• Press the chopstick gently – the well should be shallow enough to hold a dab of cream without breaking the cookie.

Troubleshooting

Storage

Refrigerator: Store cookies in an airtight container for up to 5 days. Keep the Crème à la Edgar in a sealed jar for up to 3 days.

Freezer: Cookies freeze well for up to 2 months; thaw at room temperature. Cream does not freeze well – discard after 3 days.

Room temperature: Cookies can sit out for 2‑3 hours on a platter.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated.
• Crème à la Edgar can be made up to 2 days in advance; re‑whisk before serving.

Frequently Asked Questions