Тези деликатни, хрупкави бисквитки имат приличен на дантели вид и са вкусни с чай – или ги комбинирайте с пъпеш с сироп от ориндж-джинджифил за впечатляващ десерт.
These delicate, fragile cookies have a lace-like appearance and are delicious with tea – or combine them with pumpkin and orange-ginger syrup for an impressive dessert. Source: Martha Stewart Living, August 2001. Makes about 3 dozen. Ingredients: 1/4 cup light corn syrup, 1/4 cup packed light-brown sugar, 1/4 cup sweet butter, 1 tablespoon Cointreau, 1/2 cup plus 2 tablespoons all-purpose flour, 1 tablespoon finely grated orange zest (about 1 orange), 1/8 teaspoon fine salt. Pumpkin with orange-ginger syrup. Instructions: 1. Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined. 2. Drop teaspoons of dough onto prepared baking sheet, spacing about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread, bubble, and turn golden brown, about 14 minutes. Remove from oven and let stand until cookies set slightly, about 4 minutes. Using a spatula, remove “cookies” from sheet; place on a wire rack and let cool until crisp. Repeat until all dough is used, stirring dough between batches. Cool cookies completely.
27.04.2023 @ 16:11
These delicate, fragile cookies have a lace-like appearance and are delicious with tea – or combine them with pumpkin and orange-ginger syrup for an impressive dessert. Source: Martha Stewart Living, August 2001. Makes about 3 dozen. Ingredients: 1/4 cup light corn syrup, 1/4 cup packed light-brown sugar, 1/4 cup sweet butter, 1 tablespoon Cointreau, 1/2 cup plus 2 tablespoons all-purpose flour, 1 tablespoon finely grated orange zest (about 1 orange), 1/8 teaspoon fine salt. Pumpkin with orange-ginger syrup. Instructions: 1. Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined. 2. Drop teaspoons of dough onto prepared baking sheet, spacing about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread, bubble, and turn golden brown, about 14 minutes. Remove from oven and let stand until cookies set slightly, about 4 minutes. Using a spatula, remove “cookies” from sheet; place on a wire rack and let cool until crisp. Repeat until all dough is used, stirring dough between batches. Cool cookies completely.