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 East Gloucester Square | Memory | Toffee Lace Cookies

East Gloucester Square | Memory | Toffee Lace Cookies

Toffee Lace Cookies

These are a variation on an old family recipe, that I made for Heath’s Tea Room’s tea trays recently. They freeze well and I used King Arthur gluten free flour, to make this a gluten free treat. Melts in your mouth!

Toffee Lace Cookies Recipe

1/2 cup whole natural unsalted almonds with skins

2 tablespoons old-fashioned oats

6 tablespoons (3/4 stick) unsalted butter

6 tablespoons sugar

2 tablespoons (packed) light brown sugar

1 1/2 teaspoons honey

1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

4 ounces bittersweet chocolate, melted

Preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.

Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2″ apart. Using your fingertips, pat cookies down to 1/4″-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. Can be refrigerated or frozen in airtight container with wax paper in between layers.

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