Sriracha, also known as “Rooster Sauce,” also known as “Hot Cock,” is the beloved hot sauce that has become a restaurant staple right there next to good ol’ ketchup and those lousy communal salt and pepper shakers.
The sauce is both revered and reviled, the latter mostly by Irwindale, California residents who have complained about the spicy pollution from a nearby plant destroying their dear community. The halt to Sriracha production has led fans to rush to the markets and clear out the shelves.
The red bottle with the little green cap is filled with a thick elixir, tangy from vinegar, sweet from sugar and aromatic from peppers making it firey hot and hard to resist. It is poured on everything from noodles, to pizza to fried chicken. Here, I’ve done one better for you.
Tis the season for joy, happiness and hot sauce. I’ve taken the old fashioned candy cane sugar cookie and well, twisted it. Literally. While it looks the same I’ve replaced the normally cool, sweet, peppermint flavor and with burning hot Sriracha. Oh, the cookie is still sweet, but that pungent flavor stakes its claim through and through. If you’re a fan of Sriracha, these are the holiday cookies for you.
Check out our recipe after the break…
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 Tablespoon Sriracha
- red food gel dye
1. In a bowl whisk together the flour, baking powder and salt. Set aside.
2. In the bowl of an electric mixer cream the butter and the powdered sugar.
3. Add the eggs and vanilla.
4. Add the flour mixture until combined.
5. Split the dough in half. Set one half aside and put the other half back into the mixer. Add in the Sriracha and red food gel dye until well mixed.
6. Wrap up the doughs in plastic wrap. Refrigerate until you are ready to use.
7. Preheat the oven to 350 degrees. Prep baking sheets with silpats.
8. Take small balls of the white dough and the red dough and roll into 6 inch long ropes. Place next to each other then twist.
9. Place on the prepped baking sheets, then curve the top of the cane down.
10. Bake for 12 minutes, let cool on a wire rack. Enjoy!