French Lace Cookies
This based on the recipe from the Betty Crocker Cookbook. I looked for several other recipes online, but they all seemed to be copied from Betty Crocker. I didn't have any corn syrup (it's a little hard to come by in England), so I substituted Golden Syrup. I also used butter instead of shortening as that seemed more french. And I used dark brown sugar rather than "normal" brown sugar, though if I did it again I'd probably use demerara sugar. Oh, and I used almonds instead of pecans. This recipe requires baking parchment. When I was only using a greased cookie sheet I was making an unholy mess. So basically Betty and I agree on using flour in this recipe.
Heat the golden syrup, butter, and brown sugar to boiling in a medium sauce pan over medium heat, stirring constantly. Once it starts to bubble remove it from the heat and slowly stir in the flour and nuts.
Drop teaspoon-sized lumps of batter onto parchment paper (which is on a cookie sheet, of course). I made the mistake of making most of mine too big so they didn't cook right. Bake about 5 minutes (or more like 6-7 if you made them too big, but then they burn on the edges). Once they come out of the oven transfer the parchment paper directly to a wire rack. Oh—the boiling water. You're gonna need to keep the batter at working temperature while you wait for your batches to bake so put your sauce pan of batter over the big one you started boiling a couple of paragraphs ago.
Makes a zillion cookies. Betty says 4 dozen, that would probably be right if I had made them the right size.
- 1/2 cup golden syrup
- 1/2 cup unsalted butter
- 2/3 cup dark brown sugar (again, I would probably try demerara next time)
- 1 cup flour (not self-rising)
- 1 cup almond flakes
- Parchment paper
Heat the golden syrup, butter, and brown sugar to boiling in a medium sauce pan over medium heat, stirring constantly. Once it starts to bubble remove it from the heat and slowly stir in the flour and nuts.
Drop teaspoon-sized lumps of batter onto parchment paper (which is on a cookie sheet, of course). I made the mistake of making most of mine too big so they didn't cook right. Bake about 5 minutes (or more like 6-7 if you made them too big, but then they burn on the edges). Once they come out of the oven transfer the parchment paper directly to a wire rack. Oh—the boiling water. You're gonna need to keep the batter at working temperature while you wait for your batches to bake so put your sauce pan of batter over the big one you started boiling a couple of paragraphs ago.
Makes a zillion cookies. Betty says 4 dozen, that would probably be right if I had made them the right size.