Salted Honey Lace Crisps
Photo: Leigh Beisch; Styling: Dan Becker
Time: 45 minutes. These cookies look delicate but are extremely forgiving to work with—and here's a trick: If they begin to stiffen, put them back in the oven for a minute to rewarm and loosen up. Salt deepens the rich flavor of the honey.
How to Make It
Step 1
1
Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
Step 2
2
Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
Step 3
3
Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Sprinkle each cookie with a pinch of sea salt. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
Step 4
4
Make ahead: Up to 1 day; store airtight.
Step 5
5
Note: Nutritional analysis is per crisp.
Ingredients
1/4 cup unsalted butter
1/4 cup local honey
1/2 cup powdered sugar
1/8 teaspoon salt
3 tablespoons flour
About 2 tbsp. coarse sea salt
Directions
Step 1
1
Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
Step 2
2
Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
Step 3
3
Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Sprinkle each cookie with a pinch of sea salt. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
Step 4
4
Make ahead: Up to 1 day; store airtight.
Step 5
5
Note: Nutritional analysis is per crisp.
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