Delicious and delicate oat lace biscuits

    (108)
    25 min

    A sweet porridge oat biscuit dough that spreads thinly in baking and is then carefully 'peeled' off of baking tray, a bit like biscuity lace! Serve warm with vanilla ice cream, or rolled up and dipped into melted chocolate.


    111 people made this

    Ingredients
    Serves: 48 

    • 80g porridge oats
    • 4 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 200g caster sugar
    • 115g butter, softened
    • 1 egg, beaten
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 170 C / Gas 3. Cover baking trays with aluminium foil, then coat the foil with a non-stick cooking spray.
    2. In a medium bowl combine oats, flour, salt and baking powder. In a large bowl cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop biscuit mixture by teaspoonfuls onto the prepared baking trays, 2.5cm apart.
    3. Bake at 170 C / Gas 3 for 10 to 12 minutes, or until edges turn golden. Cool, then peel biscuits off with your fingers and let cool. Be sure to re-spray baking trays with non-stick cooking spray between batches.
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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (93)

    1

    i love love love this recipe it is so easy to make though the picture is a lie because they wont come out as thin but it was delicious and delicaTE AND EVERYONE WILL ENJOY IT  -  10 Sep 2012

    by
    63

    Wow! If you want to impress your friends and family, make these cookies. Here's what I did: I followed the recipe precisely. I used a 1 teaspoon measuring spoon and made sure I just put a teaspoon for each cookie. I actually wound up making 58 cookies from this recipe. Then I melted semi-sweet chocolate chips and spread the chocolate on the flat side of a cookie and put another cookie on top. They turned out very elegant - better than a Pepperidge Farm cookie. Of course, your using two of these cookies to make one big cookie, but it's worth it! I recommend that you use a Silpat baking sheet (I have two). Let the cookies cool well before you take them off the sheet. Cool on wax paper before putting the choclate on them. I am going to use this recipe for special occasions. Your family will think you've attending a french culinary school!  -  11 Jan 2005  (Review from Allrecipes US | Canada)

    by
    37

    These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies!  -  20 Aug 2008  (Review from Allrecipes US | Canada)

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