Give Me Flour received a pretty neat Christmas gift last Thursday: an appearance on Goop! I want to thank you all, new friends that are discovering Give Me Flour and kindly stepping by. I wish you an intense, light, honest and sweet Christmas as this cookie is.
I’m not going to tell you these are the world’s easiest cookies, because they do require some attention. But I will tell you that they’re outlandishly delicious, cause a lot of impression and can turn into a beautiful cake decoration. Plus, the dough is amazingly simple. You make it right in the saucepan! Great, right?
2 tbsp unsalted butter
2 tbsp packed light brown sugar
1 1/5 tbsp honey
2 tbsp all-purpose flour
Pinch of salt
1. Preheat oven to 375˚F. Melt butter, brown sugar and honey in a small saucepan over medium-low heat. Remove the pan from the heat and place it in the sink to cool down a little. Whisk in flour and salt until smooth.
2. Working quickly, drop ½ teaspoons of batter into large baking sheets lined with parchment paper, spacing at least 3-inches apart. Bake cookies until they spread and are golden brown.
*The book doesn’t give you much details but the baking process for this cookie can be quite tricky. They bake very quickly and because of that you have to keep your eyes opened. At some point the edges will look like they are burning but don’t be fooled, bake ‘til the cookies are EVENLY golden.
3. Let it cool for 30 seconds or until they are hard enough to be handled but still soft to be shaped (they need to be warm to shape; so, if they get to cold, return them to the oven briefly until they are pliable). Using a small offset spatula, remove cookies one at a time and wrap around a rolling pin until set.
4. Transfer to a wire rack and let them cool completely. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.