Author Notes: Adapted from the recipe Irish Lace Cookies, Gourmet, October 1991. My friend Cathy travels to Ireland every so often, and brought me back a bag of Dunany Farm Extra Course Wholemeal Flour. I knew it would make a fabulous soda bread, but I wanted to explore other applications. It works very well in this cookie recipe, producing a super-crunchy, very thin, almost tuile-like delicate cookie. I added bitter cacao nibs and salty sea salt to balance the sugary sweetness of the cookie. I think these would be great with a cup of espresso, or shaped into cups and served with a scoop of good-quality gelato. —mrslarkin
Makes: about 20 - 24
cup (1 stick) unsalted butter, softened
cup firmly packed light brown sugar
tablespoons all-purpose flour
tablespoon pure vanilla extract
cups extra-coarse wholemeal flour
teaspoon kosher salt
cup cacao nibs
fresh cracked sea salt
- Preheat oven to 350 degrees F.
- Cream the butter and brown sugar until light and fluffy.
- Beat in the flour, water and vanilla. Stir in the wholemeal flour.
- With a small cookie scoop, place a scant 1" ball of dough on a parchment-lined sheet pan, 3 inches apart. They will spread a lot. I fit 5 cookies on each sheet pan. I bake two pans at a time.
- Bake for 10 - 12 minutes, rotating pans halfway through, until they are just firm enough to be moved with a metal spatula. Remove pans from oven and immediately sprinkle with sea salt.
- When they are still warm, but cool enough to handle, roll into cylinders using a dowel or the handle of a wooden spoon, or shape into a curved, clay roof-tile shape by just gently squeezing together the edges of the cookie. If the cookies harden up on the sheet pan, place back in the oven for 1 minute to soften.
- Transfer the cookies to racks and cool completely.