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.