Skip to main content
logo
Food Advertising by

Lace Almond Cookies


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!

Recipe for Lace Almond Cookies (adapted from  'here'  with modifications)

    Ingredients

    • 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
    Method
    1. Line baking sheet with parchment paper.
    2. Melt the butter on low heat, add brown sugar, golden syrup, milk and salt, blend well.  
    3. Stir in the oats, flour and vanilla.
    4. Fold in the almonds.
    5. 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.
    6. Transfer to cool on a cooling rack, let cookies sit and firm up.
    7. Store in air-tight container in between parchment paper.
    8. Yield :  64 pieces.
    Note
    1. Do not underbake the cookies otherwise they'll be soft and not crispy.
    2. If they do turn soft later, reheat.



Comments

  1. Love how evenly thin these cookies look, Cheah. I bet these must be very crisp and delicious.

    ReplyDelete
    Replies
    1. Yes, I was infatuated with the lacy look of these cookies. But they don't stay crispy for long, need to reheat.

      Delete
  2. I bet these cookies must be crunchy and yummy and Im sure it will be finished in no time.

    ReplyDelete
  3. Hi Cheah, your cookies look really crispy and so pretty! I am sure they taste very delicious with so much almonds and butter in the ingredients....would be so lovely to have as a snack in the afternoon with a cup of chinese tea:D

    ReplyDelete
    Replies
    1. I agree with you, sit and relax and munch these with a cup of hot Chinese tea.

      Delete
  4. Cheah, can send me a jar of these cookies??? :o) Drooling over here.
    Enjoy & have a lovely day dear.
    Blessings, Kristy

    ReplyDelete
  5. Cheah, I love this type of cookie... thin and crispy. Nice clicks!

    ReplyDelete
  6. Hi Cheah, the little holes of the cookies indicate that it is really crispy. Nice colour, definitely tempting.

    ReplyDelete
  7. Hi Cheah, these biscuits are so pretty! Too bad that they don't stay crispy for long.

    ReplyDelete
    Replies
    1. No worries, once they'll well baked, they're ok. Can easily pop them into the oven toaster when they do turn soft.

      Delete
  8. These cookies look so addictive! Are they really that easy to make?

    ReplyDelete
    Replies
    1. They're quite easy to make but make sure you leave them plenty of spread room while baking, they can really spread out flat.

      Delete
  9. Cheah...I made something similar to urs today! Mine is almond tuile but without butter added, totally addictive!

    ReplyDelete
  10. hellosweetdessert.wordpress.comApril 11, 2014 at 12:35 PM

    this looks very good, lacey cookies, first time i have seen, very nice. seem crispy, thanks for sharing ya

    ReplyDelete
    Replies
    1. Thank you. So sweet of you to stop by my blog!

      Delete
  11. Nice and delicate looking! I would love to have these with tea.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.