Easy Lace Cookies Recipes
Minggu, 14 April 2019
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Made from only 6 ingredients, these ready-made cookies are ready in 30 minutes and are tasted like brown butter and caramel. A sandwich with a little chocolate for extra special treat. Everyone loves these and they are gluten free too!
Ingredients
- 1 Tablespoon (15ml) light or dark corn syrup or milk*
- 1 teaspoon pure vanilla extract
- 1/2 cup (115g; 1 stick) unsalted butter
- 1/4 teaspoon salt
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- optional: 1/2 cup Nutella or melted chocolate (see note)
Instructions
- Melt the butter in a medium-sized pan over medium heat. After melting, add brown sugar, almond flour, salt and milk / glucose syrup. Boil and beat until the sugar dissolves and mix the ingredients thoroughly, about 3 minutes.
- Remove from the fire and beat the vanilla extract. The mixture will be grainy and shiny. Allow the biscuit paste to sit and thicken for 5-10 minutes while the oven is preheated. The mixture thickens because it cools.
- Preheat oven to 177 ° C (350 ° F). Line 2-3 large baking trays with baking paper or baking silicone mats.
- Drop a few teaspoons of the mixture 3 cm on the prepared bread trays. Bake for 6-8 minutes until golden brown around the edges. The edges and humps will bubble and the bubble while the cookies are baking!
- Allow cookies to be refrigerated on bread trays for 5 minutes before moving them to a holder to cool them completely. The cookies are dry and crispy because they are cool.
- After cooling, enjoy biscuits or sandwiches with nautella or melted chocolate. For the sandwich, spread or nautella or melted chocolate at the bottom of the chilled cookie and sandwich with another. See a recipe note when using chocolate.
- Cookies that do not contain the Nutella / Chocolate stuff remain freshly covered at room temperature for one week. Cookies containing Nutella / Chocolate are kept freshly covered at room temperature for 3 days or in the refrigerator for one week.
To get the full recipe visit original recipe: sallysbakingaddiction
Sorry to make you click a link for the recipe, but know I’m grateful for you.
