Golden Oaties
I have never been a proponent of overly ornate baked goods, half because I believe eating is a “close your eyes and take it in” experience and half because I’m far too impatient to spend the extra time on optics.
You may look at the lacy, shiny crevices of these super-thin, buttery, caramelized stunners and think I spent hours crocheting to form an edible doily, but in reality, they come together in a flash.
With a coat of chocolate and a sprinkle of sea salt, they deliver big-time on the eyes-closed front as well.
©Pixabay
This style of cookie is a big hit for Passover. Just swap out the flour for ½ cup of matzo meal.
Ingredients:
- 70g butter 5 T
- 40g rolled oats ½ cup
- 110g light brown sugar ½ cup (packed)
- 90g honey ¼ cup
- 50g flour ⅓ cup
- 4g kosher salt 1 tsp
- 90g semisweet chocolate,½ cup chopped flaky salt, for topping
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In a small saucepan, melt the butter over medium heat. Add the oats and toast until the butter begins to brown and the oats smell fragrant and take on a light golden color, about 3 minutes.
Add the brown sugar and honey and cook until just boiling throughout. Remove the pan from the heat and stir in the flour and kosher salt.
Immediately scoop teaspoons of the hot batter onto the prepared pans, 7 or 8 per pan. The batter will flatten into very thin discs, so space with a minimum of 4 inches in between them. If the batter sticks to the teaspoon, use a second small spoon to scoop it into the pan.
Bake at 350°F until flat, bubbling throughout, and lightly caramelized, 8 to 10 minutes. Keep an eye on them as they can over caramelize quickly. Transfer the pan to a cooling rack and use a knife to gently separate any cookies that flooded together.
Cool for 30 seconds or until you can slip the knife or a small offset spatula underneath the cookies. Working quickly, carefully lift and roll a cookie into a cigar shape.
Transfer to a cooling rack to cool completely. Repeat the process for the remaining cookies.
The unshaped cookies may need to be gently microwaved or warmed over the stove if they become unrollable.
In a microwave-safe medium bowl, melt the chocolate in the microwave in 30-second spurts, stirring after each, until smooth.
Dip one or both ends of each cookie into the melted chocolate and return to the cooling rack. Sprinkle flaky salt over the chocolate and leave to set for 1 hour.
Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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