Page 47 - Passion4Baking The Magazine

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Vanilla lace cookies
2 EGGS Preheat the oven to 390°F (200°C) and place on the lined baking trays, leaving
1 ¼ CUP (250 g) line two cookie sheets with baking paper. plenty of space in between each one.
GRANULATED SUGAR Put the eggs and sugar into a mixing These cookies will spread a lot as they bake.
2 ½ CUPS (225 g) bowl and beat until pale and airy. Bake the cookies in the oven for 6-7
LARGE OATS Put the oats into a separate bowl. Melt minutes, or until the edges have a dark
⅔ CUP (150 g) the butter in a pan over a low/medium caramel colour. Let cool on the tray for at
UNSALTED BUTTER heat and pour over the oats. least 5 minutes before transferring to a
2 tsp BAKING POWDER Sprinkle the baking powder over the egg wire rack to cool completely.
1 tsp VANILLA EXTRACT mixture, and then add the vanilla extract Melt about 5 oz. (140 grams) chocolate.
5 oz. (140 g) and melted butter and oat mixture. Mix Dip the base of one cookie into the
CHOCOLATE (OPTIONAL) well with a rubber spatula. Set aside to melted chocolate, and sandwich together
rest for at least 30 minutes. with another cookie. Repeat with the
Using a teaspoon, scoop out dough and remaining cookies.

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