Graham crust for compost cookies
This is the graham crust ingredient for Momofuku Milk Bar's Compost Cookie. Store extra in an airtight container in the freezer for up to a month.
  • 1½ cups graham cracker flour
  • ¼ cup malted milk powder
  • 2 tablespoons sugar
  • ¾ teaspoon kosher salt
  • ¼ cup melted butter, more if needed
  • ¼ cup whipping cream
  1. In a medium bowl, toss together the graham cracker crumbs, milk powder, sugar and salt with your hands to evenly distribute.
  2. In a separate bowl, whisk together the melted butter and heavy cream.
  3. Pour over dry ingredients and mix well. You should end up with a moist, doughy mixture that holds it's shape when squeezed. Add extra butter by melted teaspoonfuls if needed.
Recipe by Life in a Skillet: food, family, culture at