Unlike regular table salt, kosher salt is coarse and free from additives including iodine and anti-caking agents. You can see the flakes with your naked eye. You might think it's Jewish but most kosher salt in the market are just namesakes. The Jews used this salt in its original form to promote the process of koshering to draw out the blood from meat. But today the salt has become a staple in many baking recipes, and makes for delish dessert recipes, so, here are some recipes worth trying if you've been wanting to try out kosher salt.
1. Peanut Butter Cookies
Ingredients
- 60 gm butter, room temperature
- 50 gm white sugar
- 165 gm brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 130 gm creamy peanut butter
- 160 gm all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- Sugar for coating
- For soft cookies throw in 1/2 tsp of baking powder
Instructions
- Preheat the oven to 180°C and use a wooden spoon, whisk or electric mixer to cream butter and sugar, in a bowl; this takes around 5 minutes. You will know it's done when it turns pale yellow and doubles in volume.
- Take another bowl and whip the eggs and vanilla essence. Add to the mixing bowl then add the peanut butter to it and mix again using an electric whisk or do it manually.
- In another bowl, add the flour, kosher salt, baking soda (and baking powder if using), and mix.
- Add ⅓ of the dry ingredients to the mixing bowl, mix, add another batch, mix again then add the last batch and mix. Take care not to overmix otherwise the egg's volume will deflate.
- Your cookie dough is ready. Scoop a tablespoon of the cookie dough and roll it into a ball. Optionally you can coat the cookie balls in sugar. Repeat with the rest of the dough.
- Take a fork now and press down the balls on a cookie tray lined with parchment paper. Make sure to arrange them at least 3 inches apart.
- Press the fork down on the cookie dough balls once then place it perpendicularly again to form a criss-cross pattern.
- Bake in the oven for 10 minutes and once the cookies are done, keep them in the oven for a few minutes and then remove to cool on a wire rack.
2. Honey Ice cream
Ingredients
- 480 ml heavy whipping cream (chilled, divided)
- 240 ml whole milk
- 180 ml honey
- 5 egg yolks
- 2 tsp vanilla extract
- 1/2 tsp coarse Kosher salt
Instructions
- Take a medium-sized saucepan and half of the whipping cream with milk, honey, egg yolks, vanilla, and kosher salt.
- Keep whisking the custard over medium heat, just until it begins to steam and bubble around the edges.
- Remove from the heat and pour through a strainer to remove cooked egg bits. Cover this custard and refrigerate overnight.
- Once the custard is sufficiently chilled, whip the remaining whipping cream in a bowl until stiff peaks form.
- Fold the whipped cream into the chilled custard, gently whisking to incorporate.
- Pour the mixture into a freezer-safe container, cover with cling film, and freeze for 1 hour.
- After 1 hour, remove the mixture from the freezer and thoroughly fork it to break up any ice crystals.
- Return to the freezer and repeat the manual churning process every 30 minutes for the first 2 hours, then every hour until fully frozen, about 4-6 hours total.
- the ice cream is ready to serve once completely smooth and scoopable.
3. Salted Fudge Brownies
Ingredients
- 170 gm unsalted butter
- 60 gm unsweetened chocolate, finely chopped
- 30 gm Cadbury Cocoa powder
- 400 gm sugar
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 125 gm all-purpose flour
- 1/2 tsp coarse Kosher salt
Instructions
- You will need a 9-inch square brownie pan for this. Preheat the oven to 180°C and line the pan with foil with fold the excess over the side. Grease the foil with butter.
- Take a big saucepan, melt butter on low heat and add the chocolate stirring occassionally. You can also melt both in a microwave or using the double boiler method. Once melted, remove from heat and add the ingredients in order, whisking as you add them – cocoa powder, sugar, eggs, vanilla essence and flour.
- Now take your greased foil-lined brownie tray. Pour the batter and smoothen the surface with a spatula. Sprinkle the kosher salt on the surface. Swirl it into the batter.
- Bake for 30 minutes checking occasionally. To know if it's done, use a toothpick to check if the edges are set and if the centre is soft. A little batter might stick to the toothpick, but that's perfectly fine otherwise it'll turn into a cake.
- Remove from the oven and let them cool at room temperature.
- Use the extra foil folded over the edges to lift the brownies out of the pan, remove the foil and cut them into 16 squares. Serve after they cool down completely.