|
Ingredients:
1/4 cup salted butter
1/4 cup maple syrup
1/4 cup granulated sugar
6 tbsp all-purpose flour
2 tbsp rum, or more if mixture is too thick
Directions:
In a small skillet, melt butter. Before butter bubbles, whisk in the maple syrup, sugar, flour and rum. Remove from heat and let stand 5-10 minutes.
Preheat oven 350°F. Line a baking sheet with parchment paper. For the desired size of the lacy cup, use a water glass with a 2" diameter base.)
Drop 1 tablespoon of mixture on the baking sheet and spread into a very thin circle with the back of the spoon. Add up to two more circles on sheet, spaced 3-inches apart as the mixture will spread.
Bake about 7 to 7 ½ minutes until cookie completely stops bubbling and is an even brown colour. Remove pan from oven and leave to cool for about 1 minute. Use a metal lifter to gently lift the edge of the cookie. If the cookie does not lift easily, leave a few more seconds. Lift each cookie and quickly drape over a base of the glass pressing in the sides to form the cups. Leave to cool 5 minutes and remove the cups from the glasses.
Continue to bake remaining cups.
Note: These cups are extremely fragile and must be handled with care. They can be made in advance, store in dry place or uncovered if made the day before.
|