Ginger Molasses Tuiles
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4848 cal |
| pro | 00 pro |
| total fat | 2 g2g total fat |
| sat.fat | 1 g1g sat.fat |
| carb | 7 g7g carb |
| fibre | 0 g0g fibre |
| chol | 7 mg7mg chol |
| sodium | 40 mg40mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 22 vit A |
| folate | 11 folate |
Bake only six of these lacy tile-shaped cookies (tuiles in France) at a time. This gives enough time for shaping over a waiting rolling pin or bottle while they are still pliable.
Ingredients
- 2/3 cup all-purpose flour 2/3 cup all-purpose flour
- 2 tsp ground ginger 2 tsp ground ginger
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/2 cup butter 1/2 cup butter
- 1/3 cup cooking molasses 1/3 cup cooking molasses
- 1 tbsp liquid honey 1 tbsp liquid honey
- 1 tbsp lemon juice 1 tbsp lemon juice
Preparation
Line rimless baking sheet with non-stick baking mat or parchment paper; set aside.
In bowl, whisk together flour, ginger and salt ; set aside. In small saucepan, heat together brown sugar, butter, molasses, honey and lemon juice over low heat, whisking, until melted and smooth; scrape over dry ingredients and whisk until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)
Drop six 1 tsp (5 mL) mounds of batter 3 inches (8 cm) apart on prepared pan; bake in centre of 350°F (180°C) oven until bubbly and lacy, about 7 minutes.
Let cool for about 30 seconds. Working quickly with spatula, drape cookies over rolling pin; let cool and transfer to rack. Repeat with remaining batter. (Make-ahead: Set aside for up to 12 hours.)
Source : Canadian Living Magazine: March 2006
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