I came across Rocks N' Rolls at Whole Foods being sampled one day. That's obviously how they suck you in because I found myself carrying a bag home. I finished said bag, with help, in one day. I also totally tore up my mouth with all that crunching but that's off topic.
The problem with Rocks N' Rolls for me is that I don't go to Whole Foods very often. They are $4 a bag. And most of all, I like to make my own stuff. These three points have caused me to try and recreate this recipe for the past two months.
This would obviously be the ugly picture. Turned out real well, eh? I'm only posting the really bad and the good. I didn't bother with the in between mediocre batches.
I had another visit to Whole Foods on Tuesday and snatched up another bag. Early I was comparing these cookies to a smoother, more airy, biscotti. I've finally decided they are more similar to animal crackers in sweetness and flavor and digestive biscuits in texture.
Here is the good. This is my best batch so far. They are very close to what I was going for. I was going to make another attempt but my friend and husband said they liked this version better then the store bought. We were taste testing them side by side.
I hope to work on more flavors but we'll see. Here's the recipe if you're interested.
1 cup flour
4 tlb sugar (could easily be cut back to 3 or maybe even 2)
1/2 tsp baking powder
3 tlb canola oil
1/2 tsp vanilla
1/2 tsp lemon extract
1/4 tsp molasses
2 tlb water
Preheat your oven to 375'. Mix together the dry ingredients. Pour in the wet ingredients. This will be a dry dough. Everything should be wet and but just clump together if pressed.
Mush teaspoon sized amounts into a circle or oblong shape. Bake on a lined sheet for about 10 minutes. They should get a bit golden.
The cookies are mostly crunchy with a bit of moisture in the middle. If you like them completely dry I'd lower the temp down to 350' and leave them in a few minutes longer. Keep your eye out.
Makes about 2 1/2 dozen.