Salted Honey Lace Crisps

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup local honey
• 1/2 cup powdered sugar
• 1/8 teaspoon salt
• 3 tablespoons flour
• About 2 tbsp. coarse sea salt

Preparation

1. 1. Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
2. 2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
3. 3. Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Sprinkle each cookie with a pinch of sea salt. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
4. Make ahead: Up to 1 day; store airtight.
5. Note: Nutritional analysis is per crisp.