When you google Saint Honoré, patron of bakers and makers of altar bread, you’re likely to find a string of results about cake, not a historical saint.
While a St. Honoré cake never goes out of style, there’s more to this sixth century saint than just cake.
He was born to a noble family near Amiens, France, and was quickly noted as a pious man. He resisted being named a Bishop, but was eventually chosen for the honour (no pun intended).
Legend says his own nursemaid refused to believe he had been chosen as bishop (oh: ye of little faith), and would only believe it if the baking peel* she used to make bread were to transform into a tree. When she placed the peel into the ground, it grew into a mulberry tree that remained a popular attraction into the 17th century.
Following his death, St. Honoré (well, his relics) was invoked for a good wheat harvest against the threat of flood and drought. A baker named Renold donated land to the city of Paris, so they would build a chapel in honour of Honoré. (Okay, sorry, but we had to!)
Today, he is remembered as the patron of bakers, and his name gave way to what became the Gateau St. Honoré, or St. Honoré Cake.
In his honour, we present...
Triple Chocolate Chip Cookies!
Look, St. Honoré is the patron of all bakers, not just those who make St. Honoré cakes. And these cookies are so delicious, he certainly won’t mind their being baked in his honour.
Thank you to the mom of Chalice staff member Kathleen, Louise, for sharing her recipe!
*A baking peel is one of those giant shovel style-items that puts pizza in the oven.
Ingredients:
- 1 cup (250 ml) soft margarine
- ¾ cup (180 ml) brown sugar
- ¾ cup (180 ml) white sugar
- 1 large egg
- 2 cups (500 ml) all-purpose flour
- 1 tsp (5 ml) baking soda
- ½ tsp (2ml) salt
- 2/3 cup (160 ml) white-chocolate chocolate chips
- 2/3 cup (160 ml) semi-sweet chocolate chips
- 2/3 cup (160 ml) milk chocolate chips
Directions:
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Pre-heat oven to 375 F (190 C). In large bowl, beat margarine with an electric mixer. Then beat in sugars, one at a time. Beat in egg.
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In separate bowl, mix flour, baking soda and salt together by hand. Add flour mixture, 1/3 at a time, to margarine mixture. Mix to form dough. Add chocolate chips. (Tip: work chocolate chips in with your hands.)
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For each cookie, roll a scant tbsp. into a ball and flatten slightly. Place on ungreased cookie sheet. Bake 6 to 8 minutes, or until very light brown and centres look undercooked. Remove from the oven, but leave cookies on the cookie sheet for about 5 minutes. Then remove cookies to a wire rack; let cool.
Notes:
Tip: Do not overbake, or the texture will change and the cookies will harden. Don’t skimp on the chocolate chips – it’s the quantity of chocolate chips and the variety of chocolate that makes the cookies special.
