Sheila's Lacy Wafers
These elegant cookies are named after my good friend, Sheila, one of the finest bakers I know. Of course, I have altered the recipe to be made of healthier ingredients, but these delicate wafers are just as decadent-tasting as the traditional Florentine Lace.
1/4 cup avocado or light olive oil
1/2 cup brown rice syrup
1/3 cup whole wheat pastry flour
1/2 cup uncooked quick rolled oats
1/4 cup very finely chopped almonds or walnut pieces
1/4 teaspoon pure vanilla or almond extract
1 cup non-dairy, grain-sweetened chocolate chips
2 teaspoons Suzanne’s Specialties Chocolate Rice Nectar
1/4 cup unsweetened almond of soymilk
Preheat oven to 350 and line a baking sheet with parchment.
Place oil and rice syrup in a small saucepan over low heat and cook, stirring, until loose. Remove from heat and transfer to a mixing bowl. Stir in flour until smooth. Fold in oats, nuts and extract, mixing well.
Drop batter, by 1/4-teaspoonfuls onto lined sheet, allowing 2 inches in between to allow for spreading. Bake until golden brown, 8-10 minutes. Remove from oven and cool on sheet for 1 minute. Carefully peel cookies from parchment and set aside to cool.
Prepare the filling by placing chocolate chips in a heat-resistant bowl. Bring rice syrup and soymilk to a rolling boil over high heat. Pour over chocolate and whisk until shiny and smooth.
Pair similar sized cookies to make wafers. Spread the flat side of one cookie with chocolate and press its partner, flat side to chocolate, making a sandwich. Place on parchment to allow chocolate to set. Repeat with remaining cookies and chocolate.
Makes 30-40 filled cookies.