This simple recipe calls for only a small amount of acorn flour. The rich flavor of the acorn flour works wonderfully here and because this is supposed to be a crispy, thin cookie, it’s actually better made with a gluten-free flour. This recipe makes six – ten cookies and can be doubled or tripled as desired.
What you’ll need:
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
- 2 ¼ teaspoons light corn syrup
- 1 Tablespoon cold-leached acorn flour
Preheat the oven to 375F. Cover a cookie sheet with parchment paper or a silicon baking pad and set aside.
Combine the brown sugar, butter, and corn syrup in a saucepan and melt, while stirring. When the mixture starts to bubble, remove it from the heat and stir in the acorn flour.
Spray a teaspoon with oil (the batter is sticky), and drop spoonfuls of batter three inches apart onto the prepared cookie sheet. These cookies spread a lot, so give them room.
Bake for five – six minutes, then remove from the oven. Let them cool for a few minutes on the cookie sheet, then use a metal spatula to move them to a plate to finish cooling. These cookies are buttery, crispy, and delicate.