These gorgeous see-through lacy almond cookies caught my eye when I was surfing the internet for something light, wafer sort of cookie that can go down well with my homemade ice cream. These wafers are studded with almonds and oats though I find them to be a wee bit buttery. You only need a teaspoon of the batter per cookie as they do spread real flat during baking, hence, you'll need to allow more spreading room.
Pretty, delicate and highly addictive!
- 5 oz butter, melted (reduced from 2/3 cup)
- 3 oz brown sugar (reduced from 1 cup)
- 1/4 cup light corn syrup (I used golden syrup)
- 1 Tbsp milk
- 1/4 tsp salt
- 4.1/2 oz rolled oats
- 2 Tbsp plain flour
- 1 tsp vanilla
- 1/2 cup/2 oz toasted and finely chopped almonds
- 1 tsp lightly toasted black sesame seeds
- Line baking sheet with parchment paper.
- Melt the butter on low heat, add brown sugar, golden syrup, milk and salt, blend well.
- Stir in the oats, flour and vanilla.
- Fold in the almonds.
- Drop 1 teaspoonful of batter onto the baking sheet, leave about 3 inches apart. Bake for 7 to 8 mins. till golden brown and darker at the edges.
- Transfer to cool on a cooling rack, let cookies sit and firm up.
- Store in air-tight container in between parchment paper.
- Yield : 64 pieces.
- Do not underbake the cookies otherwise they'll be soft and not crispy.
- If they do turn soft later, reheat.