Wooscotti continued

by Valerie Barker


So, by this point, your Wooscotti should be done baking.  (Hey, Peanut, it's really easy, so hopefully your mom will make you some!)

Sort of. It’s not really done, but you’re waiting for me to tell you what to do next. First you need to slice the Wooscotti into 1-inch thick slices. 

Lay it flat on the cookie sheet like I did.  (We always have some crumbles, but we bake those anyway because they still taste good.

Now that it’s sliced, the Wooscotti goes back into the oven for another 10-12 minutes until the Wooscotti is crisp. 

Take it out of the oven and put it on a wire rack to cool off.

While the Wooscotti is cooling, take some carob chips, we use about ½ cup, and melt them in the microwave. If you need to thin the melted carob, just add a bit of water. (NOTE: Mom had a hard time finding carob chips, but finally found them at a specialty grocery store in the bulk food section.)  Carob looks like chocolate but is safe for canines.

Once your carob is melted, drizzle it all over your sliced Wooscotti. It should look like mine.  (I put the cookie sheet under the wire rack so that any carob can just drizzle down on the cookie sheet and the dishwasher can take care of it.)

Make sure you let the Wooscotti cool completely so you don’t burn your tongue.  Steve and I really want to eat some, but we can't yet.  

After it’s cooled, store it in an airtight container. We keep ours in the refrigerator. Steve and I love Wooscotti and I have a hunch you will too!

Kat