Steffi Berne's Hazelnut Lace Cookies
- 1/3 cup light corn syrup
- 4 tablespoons unsalted butter
- 1/3 cup (packed) light brown sugar
- 1/2 cup finely chopped hazelnuts, skins removed (bake nuts on a pan, shaking occasionally, for 10-
15 mins, then pour them into a dish towel and rub to remove skins)
- 1/2 cup flour Pinch of salt
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- Adjust the oven racks to divide the oven into thirds. Preheat the oven to 375 degrees. Line baking
sheets
- Combine the syrup, butter, and brown sugar in a heavy saucepan and heat over medium-low heat,
stirring, until the butter has melted.
- Remove the pan from the heat and allow it to cool slightly. Stir in the nuts, flour, and salt. the
mixture should not be too hot.
- Using a measuring spoon and a small rubber spatula, drop the batter by level 1/2 teaspoonfuls,
about 3 inches apart, on the lined baking sheets. Bake two sheets at a time one on the upper and one
on the lower rack, until the cookies have spread out very thin and appear lacy and light brown, 7 to 8
minutes total. After 4 minutes, switch the baking sheets to ensure even baking.
- Remove the sheets from the oven and immediately slide the parchment onto a flat surface. Let the
cookeis cool until firm, about 3 minutes. Then use a metal spatula to carefully transfer them to a
wire rack to cool completely.
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6 dozen very thin cookies
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| Allowed ingredients
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- Wheat flour, Maida, Arrowroot flour, Rice, Margerin, Salt free
white butter, Oats, Barley
- Fruit- apple, pear, pineapple, papaya, guava,
- Milk, egg (in limitation), sugar, corn, custard powder, milk powder
(limited amount), curd
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| Not allowed
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- Dry fruit, baking powder and soda, salt fruit juices, caned fruits.
Gelatin.
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