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Receta Coconut Toffee Crisps

Name: Coconut Toffee Crisps
Ingredients: 1/2 c. unsalted butter - (1 stick) room temperature; 3/4 c. granulated sugar; 1 tsp cinnamon; 1 tsp grnd ginger; 1/4 c. dark corn syrup; 2 Tbsp. dark rum; 1 tsp vanilla extract; 1 c. cake flour plus; 2 Tbsp. cake flour; 2/3 c. sweetened flaked coconut; 1/8 tsp salt; 2 tsp powdered sugar

de Global Cookbook

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Ingredientes

1/2 c. unsalted butter - (1 stick) room temperature
3/4 c. granulated sugar
1 tsp cinnamon
1 tsp grnd ginger
1/4 c. dark corn syrup
2 Tbsp. dark rum
1 tsp vanilla extract
1 c. cake flour plus
2 Tbsp. cake flour
2/3 c. sweetened flaked coconut
1/8 tsp salt
2 tsp powdered sugar

Direcciones

Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside.
Use a mixer to cream the butter, sugar, cinnamon and ginger. Add in the syrup, rum and vanilla. Mix till smooth. Use a wooden spoon to stir in the cake flour, coconut and salt.
Use 1/2 tsp. of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or possibly the back of a spoon to slightly flatten.
Bake the cookies till lightly browned, about 17 min. Let rest 5 min. Use a metal spatula to transfer them onto paper towels to cold completely. Once cooled, store up to 5 days in an airtight container, at room temperature.
To serve, press a light sprinkling of powdered sugar through a fine sieve proportionately over the surface of the cookies.
This recipe yields about 60 (1 1/2-inch) crisps.
Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each hot cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds till pliable.
Yield: 60 crisps