I’m in the midst of family-loving.
And my labrador is going to sleep well tonight!
Not only are there 8 people here to love him, but he swam in the ocean, ran on the sandy beach dunes, chased the sea gulls and then had a “spa” appointment for a wash, nail trim and a little bit of pampering. Needless to say, he is the only one sleeping at the moment. The rest of us are playing Guitar Hero, talking, cooking or out shopping for allergy medication.
This post is for Dayna. I promised to post this a while back and while it didn’t slip my mind, I did get delayed. Between the end of school and my family festival, I got a bit lost. (Sorry, Dayna!)
Dayna saw these photos on my flickr pool and wanted the recipe. I made these cookies as thank you gifts for the secretaries at school. They didn’t even realize that the cookies were gluten-free until I took a bite of one. (I *love* that!)
I chose to make lace cookies with pine nuts and candied (and regular) ginger. I hadn’t seen any gluten free lace cookies but thought they would be easy to make. Lace cookies don’t always call for a lot of flour, but timing is everything. Here are a few tips:
- Don’t make more cookies in one batch than you can move/curl easily. (I chose to make 4 at a time.)
- Have your curling items set up before you begin baking. (I used a rolling pin, a tea cup (pictured) and a wide-edged bowl.)
- Use a wide spatula to move the cookies easily. Once they come out of the oven you have 2 minutes (or less) before you have to make your move. The cookies need to set up *A BIT* on the cookie sheet and then you quickly move the still drooping cookie while it’s still hot.
- Once the cookies have cooled, they will hold their shape. Don’t try to change the shape once they begin to set. It will be too late.
- Allow the cookies to cool completely before storing them.
I would love to see the pictures or hear about your adventures in lace cookie making. This recipe is easily adaptable to other nuts or flavors. We are making candied-lemon and almond lace cookies this weekend. (But only after my niece and I make her pink cupcakes…those come first as per demand.)
I’m off as soon as I get this recipe typed… it’s my turn to play Guitar Hero and the new Aerosmith Wii game is calling my name (along with my family…)
Gluten Free Pine Nut & Ginger Lace Cookies
Makes about 2 dozen, depending on size.
5 1/2 Tablespoons sorghum flour
3 Tablespoons potato starch
1/2 cup sugar
1/2 cup GF rolled oats
1/2 cup toasted pine nuts
3/4 teaspoon ground ginger
1 Tablespoon finely minced/chopped candied ginger
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
6 Tablespoons butter, melted
2 Tablespoons light corn syrup
2 Tablespoons half-n-half or other cream
- Preheat the oven to 325F.
- Blend all together until even.
- Line a cookie sheet with parchment paper (or use a silpat).
- Drop by the tablespoon (4 at a time at most) on to the parchment paper. Be sure to place them far apart as it will spread.
- Bake for 8 minutes at 325F.
- Allow to partially cool (enough to handle).
- Carefully slide still hot cookies onto a parchment covered rolling pin or tea cup (etc). Push the cookie quickly to make the shape you want or allow it to drape naturally. (I had fun experimenting with the shapes I liked best.)
- Cool completely before storing in an airtight container on the counter.
Happy GF eating all!