I made these to provide some crisp and crunch interest for my most recent dinner party dessert. They seemed to do the trick perched beside a shot glass of limoncello sorbet and a mini lemon cheesecake. Cute . . . and kind of fun to make too.
- 2 tablespoons unsalted butter
- 2 tablespoons golden brown sugar
- 1 1/2 tablespoons honey (I use local Hardie Honey)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground ginger
- Pinch of salt
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. In a small saucepan, melt butter, sugar and honey. Transfer to a bowl. Whisk in flour, ginger and salt until smooth.
Working quickly, drop 1/2 teaspoons of batter onto papered baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 5 – 6 minutes. These will continue to cook when you remove them from the oven so carefully transfer the sheet to a wire rack. Gently remove cookies and wrap around a cylinder to shape. Once shaped, let cool completely on a rack.