Lemon Ginger Lace Cookies
A very well-respected chef said these cookies reminded him of a proper French Patisserie. I failed to mention they were vegan and gluten free as they are simpley buttery-crispy-good. Ginger and lemon are enlightening companions, sweet and lacy in these delicate cookies. Brown rice syrup binds and gently sweetens and a good, cold-pressed coconut butter or oil lends a buttery indulgence and seeking out. *Gluten-free
Yields: 2 dozen cookies or so (depending on how much batter you eat)
8 tablespoons softened, unscented coconut butter (Omega Nutrition 'Aroma-Free' coconut butter is great as it does not have a strong coconut aroma)
½ cup brown rice syrup
5 tablespoons maple syrup
3 tablespoons granulated sweetener, such as organic evaporated cane
juice, organic sugar or maple sugar
1 lemon, juice and zest
2-3 tablespoons ginger juice (from finely grated ginger, squeezed through cheese cloth)
2 teaspoons pure vanilla extract
1-1/4 cup spelt flour
1 tablespoon ground ginger
¼ teaspoon sea salt
Preheat the oven to 325°F.
In a nice-sized bowl, cream together softened coconut butter, rice syrup and maple syrup. Mix in granulated sweetener of choice.
Grate the peel of the lemon with a microplane. Cut lemon in half to squeeze and strain juice into batter.
Finely shred 3- to 4-inches fresh ginger and squeeze through cheese-cloth to extract juice.
Whisk in lemon zest, lemon juice, ginger juice and vanilla very well.
Sift spelt flour and ginger powder and mix into batter. If it is warm, the batter will be quite thin. If it is cold out, the batter will be thicker.
Oil 2 cookie sheets or line with parchment paper.
Spoon 1 tablespoon batter on prepared cookie sheets at least 2 inches apart, as they will spread thin during baking.
Bake for 12-15 minutes until nicely golden brown. I recommend to turn the baking sheet once or twice during baking. Be mindful as they burn easily because they are so thin. The cookies should be crunchy when cooled. If they are under-cooked, they will be soft in the center.
Cool on a rack.
serve cool and crispy with a piping hot cup of tea and great conversation.
store in a sealed container on the counter.
If cookies become soft they can be re-crisped in the oven for 7 minutes or so.