These are crisp, toffee-like, moldable, and FAST. Most of all, my family is obsessed with the ones at Whole Foods (filled with chocolate like a sandwich) so I thought I’d better learn how to make them.
Well, here’s what I found. See inspiration recipe here.
4 ingredients. 5 minutes. Bake. Mold. Done.
Super fast and easy. Besides leaving them out too long in humid weather (which you don’t do with any cookie) and letting them get sticky and un-crisp, these are fool proof. It makes the process much faster if you pick up the parchment paper off the hot cookie sheet when getting them to firm up and set. (also frees up the tray for another batch, why only make one?) These spread 2.5 inches across and look super impressive (no one needs to know how easy it was)
Total time ~15 min when you get the flow.
Makes ~12 cookies
2 Tbs. Butter
1 1/2 Tsp Honey (preferably local honey)
2 Tbs (or alternative flour)
-preheat oven to 375
-mix butter, sugar, and honey in a small saucepan and melt and mix –>
-remove from heat and whisk in flour of choice
-drop teaspoons of batter onto a parchment paper lined cookie sheet 3 inches apart
-bake for ~6 min (or until bubbly, spread out, and golden brown in color)
*they need to hit a certain temp to crisp up, so you want to see lots of bubbles and deep caramel color. when they dry they should be slightly holey, not a solid puddle*
-when set enough to pick up, mold into shape wanted and let set some, then place on drying rack or place directly on rack for flat cookies
– tubes like I did around a wooden spoon handle –>
– mini cone shapes (top with ball cookies, meringues, or other filling for mock ice-cream cone)
– bowls (for desserts), mold over bottom of cupcake pan or other bowl shape
– wafer (flat, can fill with chocolate or other fun things or top with fruit and whipped cream)
-let set and dry, then place into airtight container
-if filling with chocolate see below update
*(don’t let sit out in super humid weather for too long, will get sticky and un-crisp)