Oaty Lace Biscuits

    Oaty Lace Biscuits

    Recipe photo: Oaty Lace Biscuits

    Oaty Lace Biscuits


    140 people made this

    About this recipe: These buttery biscuits are incredibly delicious, crunchy and oh-so-moreish. One is never enough! Be sure to leave adequate room between the biscuits, as they spread a lot whilst baking.

    Makes: 48 biscuits

    • 225g unsalted butter
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 125g plain flour
    • 3/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 80g porridge oats
    • 65g caster sugar for decoration

    Prep:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts.
    3. Sieve together the flour, bicarbonate of soda and salt; stir into the butter mixture. Finally, mix in the rolled oats.
    4. Roll dough into 2.5cm diameter balls. Place on prepared baking trays about 7.5cm apart.
    5. Dip the bottom of a glass in water and then in sugar, use this to flatten the biscuits. Sugar the glass as needed.
    6. Bake for 8 to 10 minutes, biscuits should be slightly browned. Store in an airtight container.
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    Reviews in English (103)


    These were just delish! One problem -- I shall eat them all if I don't put them away quickly.  -  27 Oct 2011


    These tasted beautiful - but there were major problems with the recipe. I tried making this 3 times. Each time, the resulting biscuits were too soft to hold together, and broke into 'biscuit bits'. They also spread ridiculously in the oven, and stuck to the sheet or baking paper, despite all measures after the first time to prevent this. The taste alone saved them, because it was so wonderful! But definitely needs tweaking so these make actual biscuits, not crumbs.  -  23 Oct 2012


    These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The first time I tried it, I had uni-cookie. It will also be soft-ish when you take it out of the oven, but will harden to a lovely texture when it cools. (I substituted half of the white sugar with brown sugar.)  -  19 Jul 2007  (Review from Allrecipes US | Canada)

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