King Arthur Adult Contest
2016 KING
CONTEST
ARTHUR
FLOUR
BAKING
http://www.kingarthurflour.com/bakeforgood/tour/baking-contest
.html
King Arthur Flour is looking for your best and most delicious
recipes. Be sure to make them from scratch. NO cake mixes or
prepared frostings allowed
DATE OF CONTEST: Thursday September 8th
Butter Toffee Crunchers
Ingredients
1 cup (6 1/2 ounces) vegetable shortening, trans-fat free
1 1/2 cups (10 1/2 ounces) sugar
2 large eggs
1 teaspoon vanilla
1/8 teaspoon butterscotch flavor or butter- rum flavor,
optional but delicious
2 teaspoons cream of tartar*
1 teaspoon baking soda*
1/2 teaspoon salt
2 3/4 cups (11 5/8 ounces) King Arthur Unbleached All-Purpose
Flour
1 bag (8 ounces) milk chocolate toffee bits*Or substitute 2
teaspoons baking powder for the cream of tartar and baking
soda (2 teaspoons total, not 3!)
Instructions
Preheat the oven to 400°F. Lightly grease (or line with
parchment) two baking sheets.
To make the dough: Beat together the shortening and sugar till
smooth, then add the eggs, again beating till smooth. Beat in
the vanilla, cream of tartar, and baking soda (or baking
powder, in place of the cream of tartar and soda), then add
the flour, mixing slowly till combined. (If you beat the
dickens out of the dough at this point, your cookies run the
risk of being tough.) Add the toffee bits once the flour is
mixed in.
To shape the cookies: Drop the dough by teaspoonfuls (a
teaspoon cookie scoop works wonderfully well here) onto the
prepared pans, leaving about 1 1/2” between them. Using the
bottom of a glass (or the end of the pusher from your food
processor), flatten each cookie till it’s about 1/4” thick and
1 1/2” in diameter. Repeat till you’ve used up all the dough;
you’ll have to bake these in two shifts, which is why
parchment is nice. You can deposit cookie dough onto a piece
of parchment while the first batch of cookies is baking, then
slide the baked cookies with their parchment off, and move the
unbaked cookies onto the pans.
To bake: Bake the cookies for 10 to 11 minutes, reversing the
position of the pans (top to bottom, and back to front) midway
through. They’ll be set and just starting to turn golden.
Remove the cookies from the oven, and cool them on a rack, or
right on the pan, if you prefer.
Yield: about 7 dozen cookies.
Variations:
•Use half toffee bits, half bittersweet or semisweet chocolate
chips.
•For added crunch and sparkle, coat the balls of dough with
coarse sparkling white sugar before baking. Mix 2/3 cup
sparkling sugar with 1/8 teaspoon butterscotch or butter-rum
flavor, if desired, shaking/mixing to distribute the flavor.
Or use plain sparkling sugar. Place in a shallow pan, and drop
the dough balls into the sugar, rolling them around to coat
before placing them on the baking sheet.
Contest Rules
1. The recipe must use King Arthur Flour and be made from
scratch. No cake mixes or prepared frostings. Exhibitors
must bring the opened bag of King Arthur Flour or submit
a UPC from the flour bag when submitting the entry.
2. Judging will be based on: Taste (50%), Creativity (25%),
and Texture (25%)
3. Directions for preparing the recipe must be followed as
4.
5.
6.
7.
8.
per recipe.
This contest is open to all ages starting at 7 years of
age. Amateurs only.
Fair committee selects judges; judges decisions are
final.
NO team entries, this contest is for individual
competition only
Entries should be brought on a disposable container.
The cooking contest coordinator and/or contest sponsor
reserves the right to make any changes or decisions
prior to or during the contest as deemed necessary.
Their decisions will be final.
9. King Arthur Flour is widely available in local grocery
stores. For product information, recipe ideas, and store
location go to: www.kingarthurflour.com.
10. F a i l u r e t o f o l l o w t h e r u l e s m a y r e s u l t i n
disqualification