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Courtney Cooks Star Wars

Welcome back to Courtney Cooks Star Wars, your blog for Star Wars recipe geekery.

Ok, last week was a dinner-type food (fodu in green fire sauce) with a challenging degree of difficulty. Hopefully some of you tried the recipe- I’d highly recommend the green fire sauce for a chip dip for any upcoming Superbowl parties!

Today I’m going with a dessert recipe. This has a lot of steps, but is relatively easy. In Rebel Dawn (volume three of the Han Solo Trilogy by A.C. Crispin) we are first introduced to Wookie flat biscuits. They also make an appearance in Agents of Chaos I: Hero’s Trial by James Luceno. Mmm, flat biscuits. Sounds boring, right? Not so much. The biscuits are sometimes served with a forest honey glaze (yum). This recipe is sort-of a mash up of biscotti (which will be the flat biscuits) and honey syrup. This recipe makes a LOT of servings, enough for all your Wookies!

Wookie Honey Cakes

Makes 3-4 dozen biscuits; syrup makes 2 cups

For the biscuits:

½ cup vegetable oil

1 cup white sugar

3 ¼ cups all-purpose flour

3 eggs

1 TBS baking powder

½ TBS vanilla flavoring

½ TBS orange extract (optional)

For the honey syrup:

1 ½ cups honey

1 cup water

1.Preheat oven to 375 degrees F. Grease two cookie sheets, or line with parchment paper.

2.In a small bowl combine the flour and baking powder, set aside. In a medium size mixing bowl beat the eggs, oil, sugar, and flavorings. Stir the flour/baking powder mix into the egg mixture to form a heavy dough. Then divide the dough into two pieces. Form each piece into a log or roll that is as long as your cookie sheet. The roll does not have to be thin. Place the roll onto the cookie sheet and press it down until it is about ½ inch thick.

3.Bake for 25-30 minutes. Dough will be golden brown when done. Remove the rolls to a wire baking rack to cool.

4.While the rolls are cooling, make the honey syrup. Combine the honey and water in a saucepan over medium heat and cook until boiling. Keep the mixture boiling until it reduces by a fourth. You’ll notice the consistency getting thicker. Remove from the heat.

5.Once the biscuit rolls are cooled slice each one crosswise into ½ inch slices (like biscotti). Place the slices cut side up back onto the cookie sheet. Bake the biscuits again for 6-10 minutes until lightly toasted.

6.After the biscuits have cooled slightly, drizzle the honey syrup over them. Or you can dunk one side in the syrup. Let set until honey is absorbed, then enjoy! I’m sure they’d be great with Luke’s Hot Chocolate (see Blog #1).

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