I just love “lace” cookies … they are usually so thin and light and never make you feel that you have treated yourself “too much” when you have one.

These cookies will be quite crisp for a few days, but will soften just very slightly making them more “chewy” than crisp, but still totally delicious.

They are a great alternative to offering chocolates at the end of a dinner party, and would make a perfect “host gift” for someone special.  They are also ideal to offer as a very light “treat” to enjoy with a morning or afternoon cuppa.

If you wish to dress these up a little, I can see that these cookies would be ideal to spread some melted dark chocolate in-between and sandwich them together (white chocolate would also be amazing!), or simply spread the base with some chocolate, or drizzle over the top and allow to set before storing (similar to what you would see in a florentine … see here for pictures to inspire you).

I have used GF cornflour in this recipe, so if you are also using “uncontaminated oats” (I get my supplies from GF Oats see here), then for people who are gluten sensitive these could be regarded as gluten free cookies (unless you are coeliac and allergic to the protein in oats … see here for explanation).

The recipe makes 22 using a standard Australian 20ml tablespoon.

Now … I have to just stop eating these … they are wayyyyy too delicious!

Ginger Oat Lace Cookies

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These cookies will be quite crisp for a few days, but will soften just very slightly making them more "chewy" than crisp, but still totally delicious.

They are a great alternative to offering chocolates at the end of a dinner party, and would make a perfect "host gift" for someone special. They are also ideal to offer as a very light "treat" to enjoy with a morning or afternoon cuppa.

If you wish to dress these up a little, I can see that these cookies would be ideal to spread some melted dark chocolate in-between and sandwich them together (white chocolate would also be amazing!), or simply spread the base with some chocolate, or drizzle over the top and allow to set before storing (similar to what you would see in a florentine ... see here for pictures to inspire you).

I have used GF cornflour in this recipe, so if you are also using "uncontaminated oats" (I get my supplies from GF Oats see here), then for people who are gluten sensitive these could be regarded as gluten free cookies (unless you are coeliac and allergic to the protein in oats ... see here for explanation).

The recipe makes 22 using a standard Australian 20ml tablespoon.

Author: Gina @ The Passionate Pantry

Serves: 22 cookies

Ingredients

• 120g butter, room temperature, cubed
• 220g dark brown muscovado sugar, or dark brown sugar
  
  
• 30g cornflour
• 2 tsp ground ginger
• 1 tsp vanilla bean paste, or 2 tsp vanilla extract
• 1 tsp sea salt flakes, or ½ tsp fine sea salt
  
  
• 170g oats
• 1 x 60g egg

Instructions

1. Preheat oven to 160 degrees fan forced and place rack into middle of oven
2. Line 2 large baking trays with baking paper (place a dab of oil under paper to keep it in place
3. Place butter and sugar into TM bowl and cook 8 minutes / Veroma / speed 2 / MC off
4. Add cornflour, ginger, vanilla and salt and mix 10 seconds / speed 4, scrape around bowl and repeat 10 seconds / speed 4
5. Add oats first, and then place egg on top and mix 10 seconds / reverse / speed 3, scrape around bowl and repeat 10 seconds / reverse / speed 3
6. The mix will be quite loose, place into a separate container (I use a glass jug) as it is easier to dispense from there
7. Dip a tablespoon into mixture, then scrape across top of the spoon with a knife to ensure no more than a tablespoon of mix is used
8. Pour mix onto baking tray using the knife to help remove the mix from the spoon, then use the knife to move mix into a round shape on the baking tray
9. Continue process leaving 5 cm (2 inches) between each cookie to allow for spreading
10. Bake 10 minutes, turn tray around and bake a further 5 minutes until cookies are golden brown
11. Remove from oven and whilst the cookies are still warm, press down on them with a flat implement of choice (egg flip, spatula, plastic scraper, etc.) to flatten the cookies making them nice and thin
12. Slide the baking paper with the cookies on it to a cooling rack … once cooled for 5 minutes remove the cookies to the cooking rack, and you can reuse that piece of paper for the last lot of cookies you need to bake
13. Allow cookies to cool completely before storing in a sealed container at room temperature

Notes

Adapted from recipe here

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