How to make it

  • Preheat your oven at 350 degree.
  • Line the sheets with Silicone mats.
  • Heat butter,brown sugar,sugar,instant coffee,and corn syrup until the butter just melts and the sugar dissolves,giving it a stir from time to time.
  • Increase the heat,to medium high,stirring all the while.
  • Bring the mixture JUST to a boil.
  • Remove the pan at once from the heat,stir in the flour,and salt,until nicely incorporated.
  • Stir in the ground almonds,crystallized ginger,and vanilla.
  • Place batter by teaspoon 3" apart on prepared sheet.
  • Bake the cookie until evenly light brown,about 10 minutes.
  • The cookies will spread,and become thin on the sheet,and begin to take on a deep pleasing color...Note: The cookies will not begin to spread until approximately 6 mintues into the baking time.
  • Line the cooling racks with saran wrap.
  • Remove from oven,and as soon as they are firm enough to lift off the sheet (which will take just a few minutes)
  • Allowing the cookie to cool slightly on the sheet will also cause them to flatten out more.
  • Note: If the cookies become too cold and hard to remove from the sheet without shattering them...then replace them into the heat to soften again.
  • Store all wrapped up in saran wrap in a pretty little tin.
  • Now...if you like molded cookies...
  • Because of the fact that these cookies are very thin and still pliable while warm,the lace can be shaped in all kinds of ways.To do this very carefully remove the warm cookies from the sheet and drape over a dowel.As soon as the cookies cool enough to become rigid,remove them from the dowel.They will then hold their shape.
  • ~Altou this cookie has the possibilities to be molded...I not liken of a mold,prefer to have this cookie straight laced...this time anyway~
  • ~ Come now...tisk, were thinking pehaps a Ladyhawk Boustierre Lace~

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