Food recipes
Latin Lace Florentines
Latin Lace Florentines Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground spices, chili powder leavening agents, baking soda salt, table nuts, almonds butter, wit...
Latin Lace Florentines
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, chili powder
leavening agents, baking soda
salt, table
nuts, almonds
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Preheat the oven to 350 degrees F with oven rack in the middle.
Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla.
Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.
Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.
Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.
Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, chili powder
leavening agents, baking soda
salt, table
nuts, almonds
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Preheat the oven to 350 degrees F with oven rack in the middle.
Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla.
Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.
Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.
Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.
Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.