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Ингредиенты
- 1/2 c. unsalted butter - (1 stick) room temperature
- 3/4 c. granulated sugar
- 1 tsp cinnamon
- 1 tsp grnd ginger
- 1/4 c. dark corn syrup
- 2 Tbsp. dark rum
- 1 tsp vanilla extract
- 1 c. cake flour plus
- 2 Tbsp. cake flour
- 2/3 c. sweetened flaked coconut
- 1/8 tsp salt
- 2 tsp powdered sugar
Инструкции
- Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside.
- Use a mixer to cream the butter, sugar, cinnamon and ginger. Add in the syrup, rum and vanilla. Mix till smooth. Use a wooden spoon to stir in the cake flour, coconut and salt.
- Use 1/2 tsp. of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or possibly the back of a spoon to slightly flatten.
- Bake the cookies till lightly browned, about 17 min. Let rest 5 min. Use a metal spatula to transfer them onto paper towels to cold completely. Once cooled, store up to 5 days in an airtight container, at room temperature.
- To serve, press a light sprinkling of powdered sugar through a fine sieve proportionately over the surface of the cookies.
- This recipe yields about 60 (1 1/2-inch) crisps.
- Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each hot cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds till pliable.
- Yield: 60 crisps
