Lace Cookies

    50 minutes

    These cookies are very delicate, crisp and tasty. Be sure to leave at least 7cm between them on the trays as they really spread out when cooking.

    138 people made this

    Makes: 48 cookies

    • 225g unsalted butter
    • 1 cup (200g) white sugar
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon almond essence
    • 1 cup (125g) plain flour
    • 3/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 cup (80g) rolled oats
    • 1/3 cup (65g) white sugar for decoration

    Preparation:20min  ›  Cook:10min  ›  Extra time:20min cooling  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease baking trays or line with baking paper.
    2. In a medium bowl cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond essences. Sift together the flour, bicarbonate of soda and salt then stir into the butter mixture. Finally mix in the rolled oats.
    3. Roll dough into balls about 2cm in diameter. Place the dough balls about 7cm apart on the prepared baking trays. Dip the bottom of a glass in water and then in sugar, use this to flatten down the biscuits. Sugar the glass as needed. Bake for 8 to 10 minutes or until biscuits are slightly browned. Cool completely and store in an airtight container.

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    Reviews in English (108)


    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 USA and Canada)


    I found it easier to drop 1/8tsp. of batter onto a foil covered baking sheet and skip the flattening instructions. Be sure to keep a careful eye on these, as they can burn really quickly. Overall a GREAT cookie!!  -  26 Feb 2001  (Review from Allrecipes USA and Canada)


    Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I just used my 1tsp measuring spoon to scoop out the dough onto the baking sheet. Even using the spoon I found that it didn't take much dough to vary the size of the cookie from about 2 1/2in to 3in in diameter. If you really want uniform cookies I suggest filling and leveling off the spoon size of your choice. Definitely leave the cookies on the pan for a few minutes to harden before moving them somewhere (like a cookie rack) they can cool completely. If you stack them warm they can stick, so beware! I used alum. foil, shiny side down, with a light spritz of canola on my pans and it worked like a charm. The foil made it easy to manipulate the cookies up without breaking them and the oil minimized sticking to the foil. I was even able to wipe off anything that had stuck, respray, and reuse my foil a few times before it tore and needed replaced. The cookies themselves are very delicate, crisp and tasty. They can get a bit crumbly around the edges, but I hope to remedy that when I sandwich them with a little chocolate later today. They definitely will benefit from it, both visually and taste-wise. My single batch made almost 7 dozen cookies, out of which I will get about 3-4dozen sandwiches (give or take some "sampling").  -  20 Mar 2008  (Review from Allrecipes USA and Canada)