Lace Cookies Caramel Almond (Printer-Friendly)
Thin, crisp lacy cookies bring buttery caramel and almond flavor to any dessert tray or afternoon tea.
# What You'll Need:
→ Cookie Batter
01 -
115 grams unsalted butter
02 -
200 grams light brown sugar, packed
03 -
16 grams all-purpose flour
04 -
1.5 grams salt
05 -
30 millilitres milk
06 -
2.5 millilitres vanilla extract
07 -
100 grams finely chopped sliced almonds
# Steps to Follow:
01 -
Preheat the oven to 175°C and line baking trays with parchment paper.
02 -
In a medium saucepan over medium heat, combine unsalted butter and light brown sugar. Stir continuously until both are fully melted and the mixture is smooth.
03 -
Remove the saucepan from heat. Whisk in all-purpose flour, salt, milk, and vanilla extract until the mixture becomes smooth.
04 -
Fold in the finely chopped sliced almonds, mixing until evenly distributed throughout the batter.
05 -
Drop small teaspoonfuls of batter onto the prepared baking trays, ensuring ample space between each as they will spread during baking.
06 -
Bake in the centre of the oven for 6–8 minutes, or until the cookies are golden and lacy at the edges.
07 -
Remove trays from the oven and allow the cookies to cool completely on the parchment, letting them crisp as they cool before transferring.
# Extra Suggestions:
01 -
Evenly space portions on the tray, as the batter will spread thinly during baking for a lacy, crisp texture.
02 -
Watch closely in the final minutes of baking, as cookies can burn quickly once they turn golden.
03 -
Store in an airtight container with parchment between layers to maintain crispness.