I’m going to deviate from my usual tech-mo-logical-whatcha-who’s-it and talk about something in an entirely realm. COOKIES!
Lacy Rollups (sometimes called Almond Lacy Wafers) are, hands down, one of the most difficult and frustrating cookies to make. They also are my favorite! It took me about 2 hours to make about 40 good cookies (There were a hand full of duds). Here’s my uber top-secret recipe:
- ½ Cup Butter
- ½ Cup Sugar
- ½ Cup Blanched Almonds (Ground to about the consistency of coffee grounds)
- 1 Tablespoon Gluten Free Flour (I typically use “King Arthur Multipurpose Flour“)
- 2 Tablespoons Almond Milk
You’ll also need:
- Something that’s round, ~½ inch in diameter to roll up the cookies. I used the handle of a spatula. Wood typically works the best, as it conducts less heat than metal
- IR Thermometer (Optional)
- Parchment Paper, cut into 6 inch squares
Preheat your oven to 375°. Combine all the ingredients in a saucepan and cook over low heat, just enough to melt the butter. Stir often.
Now, the hard part. You’ll want to only bake a few cookies at a time. On separate pieces of parchment paper, place a teaspoon of the of the batter. Bake until caramel colored, which is about 6 to 8 minutes.
Once each cookie is fully baked, you’ll need to quickly take it out of the oven and wrap it around the handle of a spatula. You have about 30 seconds to finish rolling before the cookie hardens. According to my IR thermometer, 200°F is the perfect rolling temperature. If you try to roll the cookie after it cools to 170°F or less, it will shatter. You can put the cookie back in the oven if it gets too cool.
The art of rolling out a cookie takes some practice. I found wrapping the cookie, still on the parchment paper to work well. Simply fold up the cookie like a taco around the handle, wait a few seconds for the cookie to cool a bit, then remove the parchment paper and finish rolling the seam together.
Let them cool, seam down, for a few minutes and enjoy!