Improved Cookies and Creme Bars

Method

1. 1

   Heat the oven to 325°F. Line a 9-inch square pan with parchment, leaving overhang.

2. 2

   Brown the butter until amber and nutty; pour into a bowl with the browned bits. Cool until warm, not hot.

3. 3

   Whisk in brown sugar, white sugar, molasses, and honey until thick and glossy.

4. 4

   Whisk in the eggs and yolk one at a time, then vanilla, almond extract, oil, and lecithin.

5. 5

   In a second bowl, whisk white flour, buckwheat, salt, baking soda, baking powder, cinnamon, Horlicks, cocoa, and wheat gluten.

6. 6

   Fold the dry mix into the butter mixture until just combined.

7. 7

   Spread evenly in the pan. Bake 24–30 minutes, until the edges are set and the center is just barely glossy.

8. 8

   Cool completely in the pan, lift out, and cut into 16 squares.