Cookie Recipes - Exotic Wafers

 

Ingredients

• 3/4 cup/125 g all-purpose/plain flour

• 1/8 tsp salt

• 1/2 cup/125 g butter, cut up

• 3/4 cup/140 g granulated sugar

• 2 tsp honey

• 1/2 cup/50 g flaked almonds, toasted

• 2/3 cup/70 g finely chopped dried cranberries

• 2/3 cup/70 g finely chopped dried pineapple

• 2/3 cup/70 g finely chopped dried apricots

• 4 oz/125 g semisweet/dark chocolate, coarsely chopped

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line four cookie sheets with parchment paper.

2. Sift the flour and salt into a medium bowl. Melt the butter with the sugar and honey in a medium saucepan over low heat, stirring often, until the sugar has dissolved completely.

3. Increase the heat and bring the mixture almost to a boil. Remove from the heat and mix in the almonds and dried fruit.

4. Add the dry ingredients all at once and stir until well blended. Drop teaspoons of the dough 3 inches (8 cm) apart onto the prepared cookie sheets, flattening them slightly.

5. Bake, one sheet at a time, for 8-10 minutes, or until golden brown on top and slightly darker brown at the edges. Cool on the sheets until the cookies firm slightly.

6. Transfer to racks to finish cooling. Melt the chocolate in a double boiler over barely simmering water. Arrange the cookies flat side up on a sheet of waxed paper.

7. Brush with the melted chocolate and let stand for 30 minutes until set.