These whisper thin and very delicate nibbles are perfect on a Sunday afternoon with a cup of tea, or serve alongside orange sorbet for a refreshing after-dinner treat.
1/4 cup + 2 Tbsp (90 mL) oat flour
1/2 cup (125 mL) natural cane sugar
1/4 cup (60 mL) freshly squeezed orange juice
1 tsp (5 mL) orange zest
1 tsp (5 mL) poppy seeds
1/4 cup (60 mL) unsalted butter, melted
In medium bowl, whisk together oat flour and sugar. Add orange juice, zest, and poppy seeds. Whisk until well combined and sugar has dissolved, about 3 minutes. Pour in butter and whisk until completely incorporated. Transfer batter to airtight container, cover, and refrigerate at least 2 hours or overnight. Batter can be prepared and kept refrigerated for up to 3 days before baking.
Preheat oven to 350 F (180 C). Line 2 baking sheets with reusable nonstick mats or parchment paper.
Place 1 tsp (5 mL) cookie batter on prepared baking sheets, leaving at least 3 in (8 cm) between each, as they will spread quite a bit during cooking. Bake cookies until golden brown around edges and lacy, about 6 to 7 minutes. Note that cookies will be very soft and continue cooking once out of the oven.
Allow cookies to cool completely on baking sheet, about 10 minutes, before very carefully removing to a serving plate. Make sure baking sheet has cooled to room temperature before adding more batter to be baked. Cookies can be stored in an airtight container at room temperature for 2 days.
Makes about 30 cookies.
Each cookie contains: 33 calories; 0 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 5 g total carbohydrates (4 g sugars, 0 g fibre); 0 mg sodium
source: "Sweet & Juicy", alive #375, January 2014
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