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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.