I roll up these Lace Cookies into what the French call Cigares à l’érable – then serve them later filled with Maple-Cream Mousse with a few spoonfuls of Hazelnut Crème Anglaise.
2 Tbsp soft butter
1/3 cup superfine granulated sugar
2 Tbsp light corn syrup
4 tsps liquid honey (I use wildflower)
4 tsps (dark) pure maple syrup
3 Tbsp heavy cream (35%)
1 tsp flour
¾ cup ground almonds
Heat oven to 400°. Line baking sheet with a silicone pad such as Silpat. Butter six unpainted wooden dowels (found at hardware stores) the thickness of a kitchen broom handle.
In small heavy saucepan, combine butter, sugar, corn syrup, honey, maple syrup, cream, and flour. Bring to the boil and cook, stirring often, for 5 minutes. Stir in the ground almonds.
Remove from heat and divide batter into 6 rounds on baking sheets – leaving lots of space for expansion of the batter. Bake for 5-6 minutes, or until completely golden. Remove from oven and loosen the edges with a palette knife. Working quickly, roll around the buttered sticks. If they become too hard to roll, return them to the oven for a few moments to make them pliable again. Whe cool, remove the forms and store in a tightly covered container.
Of course, these cookies can be eaten unrolled as well.
