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Lacy Oat Biscuits recipe

Lacy Oat Biscuits recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

A very crisp oat biscuit with a delicious crunch. Watch them carefully while baking since they do tend to burn quickly.

54 people made this

IngredientsServes: 12

  • 60g plain flour
  • 1/4 teaspoon baking powder
  • 100g caster sugar
  • 40g porridge oats
  • 2 tablespoons golden syrup
  • 75g melted butter
  • 2 tablespoons cream
  • 1 tablespoon vanilla extract

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Sift together flour, baking powder and sugar. Add oats, golden syrup, melted butter, cream and vanilla. Blend well.
  2. Drop by spoonfuls on ungreased baking tray 10cm (4 in) apart, using 1/4 teaspoon as a measure. Bake in a preheated 190 C / Gas 5 oven for 5-7 minutes. Let stand a few seconds before removing from tray.

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Reviews & ratingsAverage global rating:(58)

Reviews in English (54)

So, the recipe is dead easy but...I have just made 3 batches and none have worked! Firstly, I HAD to grease the tray otherwise they stuck fast, secondly they came out so thin that I had to scrape them off the tray and thirdly - well, they just didn't work. A thin scrape of sugary oat was all I got. Any suggestions of how to turn this into an actual crunchy biscuit/cookie?-07 May 2012

Tried this recipe and found only a couple of criticisms: -1. Be very careful with the Golden syrup, the biscuits are very sweet already. I reduced mine to 1tbsp.2. I would recommend reducing the quantity of butter to 50g.Cooking time I found to be longer than the recommended 5 mins but that might be down to my oven (fan).The recipe says spoon them 4" apart - be sure that they really are at least that much.The end result is very much like brandy snaps.-15 Jul 2014

by BMR5224

These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them.-29 Dec 2005


Easy Lace Cookies

Made from only 6 ingredients, these easy lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. Sandwich with a little chocolate for an extra special treat. Everyone loves these and they’re gluten free too!

Welcome to day 7 of 2018 Sally’s Cookie Palooza! If you’re just joining us, here are all the recipes published so far:

Day 7 calls for something easy. So easy you’ll think you’re doing something wrong. Made from only 6 ingredients, these lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. As if you took caramel, mixed it with brown butter, and made it into a thin and crispy cookie. THEY’RE HEAVEN.


Preheat your oven to 180C / 160C Fan / 350F and line 1 or 2 baking trays with baking /parchment paper.

Mix the dry ingredients together

Get your kids to weigh the flour, porridge oats and sugar and put them in a large mixing bowl.

Add the wet ingredients

Measure the butter and melt it in a small pan on the hob or in the microwave.

Pour the melted butter into your mixing bowl along with the golden syrup and a splash of milk.

Give your kids wooden spoons or spatulas and get them to mix everything together, until it’s all coated in the melted butter and starts to come together.

Make the oaty biscuits

Next, using your hands take small amounts of biscuit dough (about the size of a ping pong ball) and roll them together to form balls. We needed to press them together quite firmly to stop them crumbling apart.

Pop the biscuits on your baking trays and press them down slightly.

Bake the oatmeal cookies

Bake the oaty biscuits in the oven for 10-15 minutes. They’re ready when they’ve started to turn a nice golden brown colour.

Remove them from the oven and leave them on the baking trays for a few minutes to cool slightly, before popping them on a wire rack to cool completely.


Recipe Summary

  • 1 1/2 cups (3 sticks) unsalted butter
  • 3 cups uncooked rolled oats (do not use instant)
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten

Heat oven to 325 degrees. Cover a baking sheet with parchment paper.

In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.

Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.


Old Fashioned Soft and Chewy Oatmeal Cookies

Sometimes, the simplest recipe can be the hardest to find. That’s why, today I decided to help you solve your longtime search for the ultimate old-fashioned oatmeal cookie. You know the one, flat and buttery, with crisp edges and a soft, chewy texture. And that vanilla aroma as they bake! Oh, the right oatmeal cookie is just so good.

I’ve baked dozens of batches of oatmeal cookies, but no more than I have in the past few weeks. I had a couple close successes, a few failures, and then I pulled these out of the oven, and the clouds parted. I wasted no time grabbing a glass of milk and plucking one hot off the pan. And then another one.

Even my meh-about-oatmeal hubby couldn’t resist a short stack of these scrumptious cookies!

Oatmeal cookies combine all the classic goodness of every good cookie in the world – the buttery indulgence of a chocolate chip and the spiciness of a snickerdoodle. Those are the best cookies in the world according to my household, at least! There is just nothing not to love about an warm, home-baked oatmeal cookie. The perfect throwback treat when you need a comforting sweet!

My little cookie monster is crawling around and getting into mischief, so I’ve got to cut this short. But, trust me, these are the best oatmeal cookies you will EVER bake. They’re so irresistible and delicious and – oh geez, she’s going for my dirty sneakers.

Bake a batch and I promise these will be one of your go-to cookie recipes for all time!


Easy One-Pot Honey Oatmeal Cookies

Hello friends, we&rsquore happy to be sharing this cookie cookbook with you. Nancy Baggett&rsquos Simply Sensational Cookies cookbook is out and we photographed and styled all the recipes. Did we gain any weight during the shoot? Absolutely yes. How much did we gain? We&rsquore not supposed to share because we signed a super duper secret contract and it&rsquos all part of the job. 😉

How can we not gain a few pounds? Not only were we photographers and stylists, we were taste testers for all the ones that needed a photograph. Yes, each cookie needed to pass our quality control before it hit the set and trust us, it&rsquos so hard to name a favorite. It&rsquos a tough job, all this cookie eating, but someone has to do it and we&rsquore always ready for cookbook challenges that come our way.

Video: Recipe for Easy One-Pot Honey Oatmeal Cookies

She pours so much love and detail into every recipe that the flavors and textures really shine through. If you love cookies in any way-shape-or form, you&rsquoll love this book. Nancy is a seasoned author with many best selling cookbooks to her name. Her cookie recipes in this book focus on bright and fresh flavors and she shares them in easy, streamlined techniques.

Nancy flew out and shot in our studio for 4 days, all of which were long days where she was very hands on in making and baking cookies. We shared them with our studio neighbors, our mailman, guys and girls at the dojo, and took them home to share with many more. Everyone loved the wonderful varieties of cookies and hopefully you&rsquoll have a blast making them at home with your family.

Simply Sensational Cookies is available on amazon and make sure you stop by Nancy Baggett&rsquos blog Kitchen Lane where she also shares more recipes and valuable baking tips!

Some iphone scenes from the cookbook shoot at our studio in August 2011

lovely Nancy Baggett, the author, getting ready to bake up a storm

Nancy Baggett putting finishing styling touches on a cookie shot


Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

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Gather the ingredients. Preheat the oven to 350 F and cover a baking sheet with non-stick baking paper or a silicone mat.

Add the butter and sugar to a medium mixing bowl. Cream together until light and fluffy using a whisk, or, to speed things up, with an electric hand or stand mixer. Add the beaten egg to this mixture a little at a time. Add the vanilla and beat again.

In a small mixing bowl, combine the oats, flour, baking powder, and salt. Using a large tablespoon or a spatula, lightly fold the dry ingredients into the creamed butter until both are combined.

Scoop even spoonfuls of the mixture onto the prepared baking sheet at least one inch apart. The size of the spoon will determine the finished size teaspoons make dainty biscuits, tablespoons make large, thin biscuits.

Bake in the center of the preheated oven for 10 to 12 minutes. Keep an eye on them as they turn golden quickly, and from there can burn. Remove the tray from the oven and let the cookies sit for a minute before lifting them carefully onto a cooling rack. Repeat until all of the cookie dough is baked.

Let the cookies cool completely since they will crisp up as they cool. Avoid touching them during this time as they break easily. Once cooled, lay them between layers of waxed or parchment paper and store them in a tin.


Keep an Eye on the Oven

Another special and very convenient aspect of this recipe is that the cookies bake in 5 minutes!! It makes sense because they&rsquore so thin, but you definitely want to set a timer, and keep a close eye on them.

I&rsquove found that with a generous teaspoon of batter, 5 minutes is the perfect amount of time to give them golden brown edges and soft centers when baked on silicone mats.

However, you might need to adjust the bake time based on the size of your cookies, and your oven.

I recommend doing a test with your first batch, to find out what the perfect timing is for you. One batch of batter makes about 60 cookies, so you will be baking several batches. Trust me, you&rsquoll thank yourself for figuring this out in the beginning!


Reviews

I made one batch with a whole stick of butter they were super greasy. Next batch 3/4 stick of butter, perfect!

made in Switz 2013. and used their coconut. not sweetened. and must have used too much butter because it made crumbles and not cookies. what a waste of ingredients. but I am sure it will be better at home. I think I would add cinnamon as well.

these cookies are awesome, but because i can't leave any recipe alone i tweaked them a bit. first i skipped the chocolate, mostly because all of my other cookies have plenty. i added orange zest, fresh squeezed juice from said orange, and some cinnamon. i also tend to double the recipe which comes out just fine. love ɾm.

these came out perfectly flat, buttery, and crisp. I agree with a previous reviewer I almost didn't want to put the chocolate on them! I just used semi-sweet, and they came out great. Definitely going to make a full batch!

These are AMAZING! Not bland at all. they are fragile, but that's what makes them so beautiful. They are now part of my holiday cookie must have selection.

these were easy to make,but a little bland. Next time I will try adding some orange zest

Cookies were good but were very greasy even after when set and very fragile. Granted, I made these along with my all time favorite Christmas cookies which can not be beat. I would make again as a garnish for creme brulee or ice cream.

I really like this cookie:) I made the 1st tray on a silpat and the batter turned into one big cookie which will be cut into pieces, the 2nd tray I used parchment paper and the form of the batter was alittle better but the cookies were more crisp. I baked this for 10 min and I used Ghirardelli bittersweet because I had no white chocolate. I will make these again because everyone in the house likes them.Good and easy to make:)

Darn good cookies. I was looking for an eggless cookie recipe because I was out of eggs, so this worked out nicely. I used 1/2 c. shredded unsweetened coconut and it was really good! I made two batches at once: one on a silpat and one on parchment paper. The silpat cookies came out a nice uniform thickness and brownnwss, while the parchment papaer cookies didn't spread as big, browned darker around the edges, and were raised in the middle. Best to stick with the silpat. Had some right after aking and again the next morning, and they become nice and chewy after sitting a bit :o)

These are great - especially right after they cool down. I tasted them and i didn't even want to put the chocolate on them they tasted good as they were! Maybe next time i'll try the chocolate on a few. Definitely use A TEASPOON measure. These spread out ALOT.

We loved them--won't wait for Christmas 2009 to make again!

These are delicious and elegant. and very easy! I made them when I was visiting family on Christmas Day and they were a big hit. The neighbors stopped over and together we almost polished off the entire recipe. I made them again for a New Year's gathering when I was back in SF and I used organic unsweetened coconut and toasted whole oats from my local market and I think they were even better. not as sweet and with a nuttier flavor. I would recommend Callebaut white and bittersweet chocolate for drizzling. It firms up quickly, and I agree with the readers who just drizzled the chocolate with a fork or spoon. no need to use a piping bag. They keep well, so they would make a nice holiday gift or favor to give guests to take home after a dinner party.

I'm not a baker but had to bring 2 dozen for a cookie exchange at work. These looked so elegant and delicious! The first batch did spread to a 6 inch size - HUGE! Far too big so I made smaller ones. These were delicious but I found the butter made them a kind of greasy which for me took away from the elegance of them.

I was a little worried about this recipe after reading the reviews, but the cookies sounded so good I gave it a try. I followed the recipe pretty exactly, though I did use rounded scoops of the coconut, oats and flour. The cookies didn't spread too much, and they cooked beautifully in 8 minutes. I don't like white chocolate and was trying to save a few bucks, so I just used milk chocolate chips melted down to decorate. The result was fantastic! I can't wait to share these with my family.

These were really yummy, but they definitely spread. My first batch turned out enormous (not that enormous cookies are a bad thing), so I made much smaller mounds. Then we had fun dunking the cookies in chocolate rather than drizzling. I was thinking these might be good to make big and turn into cannoli-shaped shells, and fill with something delicious.

Very easy, and quite good. These taste a bit more like candy than they do a cookie given the butter and brown sugar. I substituted whole wheat flour for white flour and they came out very well.

Wow, these cookies spread a lot in the oven. The were very delicate. The recipe didn't say to chop up the oats, so I used Kmart whole (rolled) oats. Perhaps using quick or chopped (in the processor) oats would have made the cookies a little more sturdy. I had to flatten the tops of some of my cookies in the oven since they looked like flying saucers. These cookies were very easy.

These cookies are easy to prepare. They certainly do spread! I only got 24 cookies out of the batch. Chocolate is nice, but I agree with previous reviewers. do not worry about the piping bag. I used a spatula and simply flicked the chocolate over the cookies on the cooling rack and it worked out well. Tasty, easy. Watch baking time. For me they were close to being overdone at 8 mins.

For the amount of effort it takes to make these cookies, they are fabulous! I followed the recipe and had great results. The batter was buttery, but I'm pretty sure that's how it is meant to be. It really didn't need any extra flour or oats. I would stick to the 1 tsp suggestion. My first few cookies were rather large and not as evenly browned as the smaller ones. I didn't bother with the bag and just used a spoon to drizzle my chocolate. That was a really fun part! I also didn't have the special baking mat, so I just used aluminum foil greased with some vegetable oil. They are quite decadent and would make a nice gift or addition to your christmas cookied rotation!

Very good cookie. I was 1/4 cup shy on oats so I added 1/8th of a cup each of flour and coconut. I got the full yield out of the recipe and was able to bake 16 to a sheet (sticking to 1 tsp. per cookie). Used some PAM on the cookie sheet (which in retrospect is probably entirely unncessary given the butter content of the cookie). Baked some longer than others and found that we liked them when they had gone about 9-10 minutes (nice and brown on edges). I didn't bother with the sealed plastic bag to pipe on the chocolate. Instead, melted it, dipped a fork with skinny tines in the chocolate and drizzled it over the cookies that way. Worked like a charm! The only annoying part was waiting for the chocolate to set (but that's probably because my freezer's tiny and cumbersome!) Next time, I might also add just a hint of vanilla for a little more aroma. Overall, nice recipe.

These were great and VERY simple. Unlike the other reviewers, my batter was a fine consistency without any additions. I would agree, stick with one tsp mounds- they really do spread out! In the end, they're buttery and oat-y and crispy and delicious!

I set out to bake all the cookies in Gourmet's Dec. issue, and so far I've made 4, including this one (the others are Chocolate Hazelnut Cookies,Almond Brown Sugar Cookies, and Orange Pistachio Crescents). I thought this looked sort of blah, but they were amazing, chewy AND crunchy! I also had to add more oatmeal and coconut. Then you flatten them out a little bit on the cookie sheets. They spread a little bit. For dessert after dinner I brought out a large platter with all four cookie sorts, and my guest cleaned these off the plate in no time. So, now I have to make another batch. Make that two batches.

Good but not great. Easy to make. The batter was so buttery I had to add flour, oats and coconut (approx 1-2 tbsp of each). They definitely spread quite a bit so do make room on your cookie sheet and keep it to a tsp of batter. I got about 25 cookies (not 36).



Comments:

  1. Padraic

    You hit the mark. It seems to me a good thought. I agree with you.

  2. Pirro

    Be mistaken.

  3. Moukib

    Excuse me for what I intervene… At me a similar situation. I invite to the discussion.



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