O ingrediente secreto - Flor de sal fumada

I am addicted to salt. That´s a blessing because everywhere I look I see salt,sea salt in one form or another. We are surrounded by salt pans,samples in the house,boxes on display for our guests to purchase, a larder ful of salt,and for the past few days our kitchen has been filled with the wonderful aroma of smoked vanilla salt emanating from a sample bag that had been dropped off for test recipes and photography. Our kitchen is like a huge salt cellar, and talking of salt sellers, Salmarim have just launched,this week, their new range of

3 smoked salts.( available from selected outlets only in Portugal) Following the success of my Flor de sal caramel brownies  the pressure was on to come up with another recipe to celebrate the launch of Algarvian smoked salt.

By smoking salt, you can give food a smoky flavor without doing any actual smoking. It’s literally pure smoke in a jar.

Smoked salt has long been a favourite seasoning, dating back to the days when Vikings infused sea salt crystals with the smoke from aromatic wood fires. Continuing this proud culinary tradition,Salmarim smoked Flor de Sal is extremely versatile, adding rich, smoky flavours to a wide variety of foods.For instance, sea salt smoked in a fish smoker can season scrambled eggs and give it the flavour of smoked salmon without the physical presence of any salmon.A popular eat combo however is salt and chocolate.

Vanilla smoked Flor de sal, chocolate nib

and pistachio cookies

This recipe adapted from several cookie recipes

makes about 18 medium sized cookies

1/2 cup (1 stick)  unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon mild smoked Flor de sal

1 1/2 cups dark chocolate chips

1 cup shelled pistachios, coarsely chopped

smoked vanilla salt for topping

Place rack in the upper third of the oven and preheat oven to 150C/300 F.  Line two baking sheets with parchment paper and set aside.

In a food processor or  mixer fitted with a paddle attachment, beat the butter and two sugars together until pale and fluffy, about 4 minutes. Add the egg and beat again for about 1 minute.  Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together the flour baking soda, and salt. Add this mixture all at once to the butter mixture.  Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.

Dollop or scoop cookie dough in spoonfuls onto prepared baking tins.  Leave about 2 inches of room between each cookie.  Sprinkle generously with smoked vanilla sea salt.

Bake cookies for 18 minutes, or until just golden brown.  Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. Cookies will keep, well wrapped at room temperature for up to 4 days… as if