Since its strawberry season, I wondered how I could incorporate one of my favorite fruit into the old-fashioned cookie series that I have been posting this past week. Growing up in the Middle East, we used sumac in almost everything because of its tangy flavor, so I felt it was a nice addition to this traditional recipe. It would be a nice compliment to the strawberries. If you have not used sumac before, it is a ground, dried berry with a flavor similar to lemon. In this particular recipe, it really brought out the citrus taste of fresh fruit, which I loved.
1 stick butter
2 cups S’moreables Gluten-free cookie, ground
1/2 cup semi-sweet chocolate chips
1/2 cup Buckwheat flour
1 cup fresh strawberries sliced
1 can (14 ounces) condensed milk
1 tablespoon sumac
Yields: 24 cookies
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Preheat oven 350°F.
Line a 9” X 12” baking sheet with parchment paper.
Melt the butter and add it to the baking sheet. Add the gluten-free crumbs. Mix and allow the crackers to absorb the butter. Spread out the mixture to cover the baking pan.
Top the crumbs with the buckwheat flour.
Add the semi-sweet chocolate.
Add the strawberry slices.
Add the can of condensed milk.
Spread the sumac on top.
Place the baking sheet in the oven for 40-45 minutes.
Allow to cool in the pan for 30 minutes. Cut into squares.