It’s quite amazing how this wonderful discovery was the result of a kitchen disaster that looked like this:
They are Japanese-style buckwheat cookies, soba boro (recipes here and here), that went wrong. The cookie dough was way too dry and I ended up adding a lot more oil to the mixture and when they came out of the oven, they were rock hard. Well, still edible but aside from the unpalatable hardness, the unrefined buckwheat flour and wholewheat flour which I used produced a coarse, rough texture, and the cookies were pretty tasteless. I did manage to eat up half the batch by slathering them with cream cheese and occasionally drizzling honey-tasting Organic Blue Agave Nectar.
However my plan was to recycle them into a pie or cheesecake crust that’s normally made with graham crackers or digestive biscuits. I wouldn’t want to use any commercially-prepared biscuits and it would be a shame to use some delicious cookies I had gone through the trouble of baking, so this was an ideal opportunity to bake a biscuit crust.
This is adapted from the graham cracker crust recipe from Baking at Home with The Culinary Institute of America.
Ingredients (for one pie crust)
Recipe calls for 10-12 graham crackers – I used the amount of cookies I had, as shown in the photo above.
3/4 Tbs sugar [reduced from 2 Tbs]
4 Tbs/60g unsalted butter, melted
I crushed the biscuits in two steps. Firstly by putting them into a plastic bag and using a rolling pin to smash them into smaller pieces. As the biscuits were so hard, the sharp crumb corners tended to pierce the plastic bag, so I wrapped the bag with a towel whilst smashing the biscuits. The smaller biscuit pieces could then be ground into a fine crumb with a food processor.
As the required amount of crumbs was 1.5 cups, I made up the shortfall with okara (leftover from the last batch of soya bean milk I made), which I also crushed using the food processor.
I then mixed the crumbs together with the sugar and butter. It looked a bit dry so I added another half tablespoon of sunflower oil.
After greasing a pie pan (or rather the springform pan I was going to use to make a cheesecake), I compressed the crumbs into the base using the bottom of a glass. Voila!
In the final cheesecake, the crust tasted great with perfect texture :).