Yum! These cookies are for the true baker. They take a bit of time and practice. But they are worth the effort.
Lace cookies are such a delicate treat. They just beg for a cup of tea and some pretty china.
I was excited when I read the flavor combination on these. Pine Nut and Ginger? Quick! Turn on the oven!
But take your time with these. They take a bit of patients. I suppose you could make them with the kids, but I wouldn’t recommend it. This is more of an adult kind of cookie.
- 5½ Tablespoons sorghum flour
- 3 Tablespoons potato starch
- ½ cup sugar
- ½ cup GF rolled oats
- ½ cup toasted pine nuts
- ¾ teaspoon ground ginger
- 1 Tablespoon finely minced/chopped candied ginger
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum
- 6 Tablespoons butter, melted
- 2 Tablespoons light corn syrup
- 2 Tablespoons half-n-half or other cream
- Preheat the oven to 325F.
- Blend all together until even.
- Line a cookie sheet with parchment paper (or use a silpat).
- Drop by the tablespoon (4 at a time at most) on to the parchment paper. Be sure to place them far apart as it will spread.
- Bake for 8 minutes at 325F.
- Allow to partially cool (enough to handle).
- Carefully slide still hot cookies onto a parchment covered rolling pin or tea cup (etc). Push the cookie quickly to make the shape you want or allow it to drape naturally. (I had fun experimenting with the shapes I liked best.)
- Cool completely before storing in an airtight container on the counter.
Photo & Recipe: Gluten Free Blog