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What makes it "edible"?

Updated: Sep 18

Spoonful's edible cookie dough was created by using many different recipes that have been around for years. I used church and community cook books, online recipes and tips and tricks from family. We practiced making dough until we felt we made a concoction that's as close as you can get to the mixing bowl. The challenge of course is keeping all the goodness and taking out the risk of contracting a food borne illness from the raw ingredients.


Everyone knows that eating raw egg and raw flour, both pose a risk of bacteria. So, our dough started with making the perfect heat treated flour. There are many ways to heat treat your flour and it really is a simple process. A lot of people have mentioned in the shop that they tried making "edible" cookie dough at home and it just didn't turn out right. And I'm guessing it was probably because of the flour. If you don't bake it long enough, you risk bacteria and a raw flour flavor that carries over into the dough. If you bake it too long your flour dries out and you get small "flour rocks". The temperature and consistency of the flour are a huge part in getting the batter right. We've mastered the heat treating process with tireless hours in the kitchen. We had under cooked flour, rock hard flour and burnt flour. The finished process gave us flour that is free from bacteria and has a nutty aroma and flavor...which is the base for our delicious dough.


As for the egg...there's just no egg in our dough. Our dough is made to eat raw, therefore we don't include any egg or egg substitute.


So, there you have it! That's the reason our dough is "edible". The rest of our process is a secret we've sworn to keep...but it's just like making cookies at home. There are no added preservatives and our ingredients are simple.


Until next time!

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Email: spoonfulofdough@gmail.com