You are here

Member since April 2003

Chocolate Lace Cookies

What you need: 

1/2 cup margarine
1 cup granulated sugar
1/4 cup golden syrup/corn syrup
1 teaspoon vanilla essence
3/4 cup plain/all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup soy milk
1 cup old-fashioned rolled oats
1 cup blanched almonds
2 cups grated chocolate bar
whipped cream for garnish

What you do: 

Preheat the oven to 160°C/325°F/Gas mark 3.
Cream the margarine and sugar. Mix in the syrup and vanilla. Sift in the flour, salt and baking powder, alternating with soy milk. Beat until smooth. Add the rolled oats and almonds.
Drop by teaspoonfuls onto a lightly-greased cookie sheet, 3 inches apart.
Bake until the edges (12 minutes), are well browned. Let cool. Remove from pan to racks to cool completely.
In a small saucepan melt the carob and spread on the bottoms of the cookies, or dip half of each cookie. Place cookies on waxed paper.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This recipe turned out very badly for me. I only made a half a batch, and I am kind of glad I did that...
I couldn't open my corn syrup bottle, so i just added some extra sugar and oil, I halved the dry ingredients because it was too dry looking, and the "lace cookies" turned out like buttery crispy cookies that wouldn't hold together. They were supposed to look like lace, but they just looked like flat cookies with crispy burnt edges.
For my second sheet of cookies I added another 1/4 cup of flour to the dough, and got normal cookies. Not what I was looking for, but edible.

Log in or register to post comments