Genius Strawberry Lace-Cookie Crisp

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Genius Strawberry Lace-Cookie Crisp

These individual crisps are bursting with strawberries and an almond lace cookie top. Totally crunchy! If I do say so myself – these crisps are genius… not loaded with sugar with a top layer that cracks – like Crème Brûlée!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Genius Strawberry Lace-Cookie Crisp, Indididual Strawberry & Lace Crisp Dessert, Srawberry Lace Crisp topped Dessert

Servings: 5" tarts/ crisp

Author: Karen Sheer a zest for life

Equipment

4 5" tart pans (or ramekins 1 cup capacity)

Ingredients

Strawberry Filling:

4 cups strawberries hulled, washed & dried - small ones cut in half, large ones in quarters
8 teaspoons fresh orange juice
½ teaspoon orange rind finely grated
4 tablespoons pure cane sugar
4 teaspoons arrowroot powder* see below

Almond Lace Cookies:

2 tablespoons unsalted butter I use organic
2 tablespoons slivered almonds chopped medium-fine
¼ cup coconut palm sugar
2 tablespoons Lyle’s Golden Syrup** or brown rice syrup
¼ teaspoon ground ginger
2 pinches sea salt
2 tablespoons gluten free all purpose flour can use regular flour
2 tablespoons rolled oats
⅛ teaspoon almond extract

Instructions

Overview:

Cook strawberries in individual tart pans first. Make lace cookies, bake them, and top strawberries for a top crust. Serve within 2 hours, or prepare each ahead of time and assemble prior to eating.

Genius Strawberry Lace-Cookie Crisps:

Preheat oven to 375 degrees. In a large bowl, toss all Strawberry Filling ingredient together. Portion the filling evenly into 4 individual 5" pie pans (can use ramekins with a 1 cup capacity.) I've used vintage Pyrex fluted glass pie pans (see photo.)
Place on a rimmed baking pan and bake for 12 minutes until bubbly. Remove and set aside.

Make Almond Lace Cookies:

(These are fun and easy to prepare) Place the first 6 ingredients in a small pot (butter through sea salt.) Gently bring to a simmer, cook stirring with a wooden spoon, until melted and slightly thickened, one minute. Remove from heat, add flour, oats and almond extract - stir all together.

To Bake:

Preheat oven to 350 degrees. Line a large cookie sheet with a silpat liner or parchment paper. Scoop 1 tablespoon of dough for each cookie, 4 T. total. I roll each tablespoon in the palm of my hands making a perfect ball.
Place the 4 balls on the sheet pan, evenly spaced. They will each spread to 5" in diameter. Bake until well spread and golden in color, about 8 minutes. Do not let get golden around the edges; that indicates overcooking. (Enough dough for 3 - 4 extra cookies leftover.)
Remove from oven, let cool 1 minute. Remove cookies from the pan with a metal spatula - they will be warm and firm, yet pliable.
Place each cookie over the strawberries. You can crumple the cookies slightly like I did in the photo. Will harden as it cools. Serve within 2 hours for a crispy topping (will loose its crispness after.)

Serving:

Add a dollop of whipped coconut creme (or standard whipped cream) and a little strawberry on top.

Whipped Coconut Creme:

Refrigerate a can of coconut milk (such as Thai Kitchen) for a least 24 hours. Open up can and scoop out the thickened coconut cream and place in a bowl to whip. (Chill the bowl and beater for great results). Save the coconut milk, which will look watery for another use (such as rice.) Add 1 to 2 T. of sweetener - Honey or Raw Coconut Nectar or Confectioner's Sugar to the bowl and whip on high speed until thickened.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition