Food: Lemony Buttery Lace Biscuits

This recipe came out of me misreading a recipe. I made them, everyone loved them. I made them again, and realised that the first time I made them, I forgot the flour. People didn’t really like them. I made them again and tweaked the recipe, left out the flour and - again, people loved them!

These are simple to make, they do require some ingredients you may not necessarily have in your pantry (almonds and corn syrup - both readily available in supermarkets), but trust me, once you make them, you will certainly want to make them again. They are so crispy, like a brandy snap, but with a twist of lemon. Delicious.

Just note, you will not have a lot of mixture in your pan… but a little spreads a LONG way! You will really get about 30 biscuits.

Preparation Time: 10 mins

Cooking Time: 10 minutes per batch

Makes: Around 30 cookies

Ingredients

1/2 cup raw ground almonds

70g butter

1/3 cup raw sugar

2 tbsp corn syrup

1 pinch of salt

zest from one lemon

1 tsp vanilla extract

Method

1. Preheat oven to 180 degrees Celcius. Line some large baking sheets with greaseproof paper.

2. Place the butter, sugar and corn syrup in a heavy based saucepan, heat until the sugar dissolves. Slowly bring to the boil. Once the mixture is boiling, remove from the heat and add the almonds, salt, lemon zest and vanilla.

3. Using a teaspoon, drop small amounts onto your prepared baking sheets, leaving enough room for them to spread - they spread out a LOT!

4. When they are golden brown and bubbling, remove from the oven, be sure to watch them, there is a small window of time between cooked and burnt! Allow to cool for a few minutes before easing them onto a cooling rack.

5. When they are totally cool, store in an airtight container.

Variations…

• Leave out the vanilla and replace with lemon essence for REALLY lemony biscuits
• Leave out the lemon zest for a delicious vanillary (so a word) biscuits

Serving Suggestions…

• Fabulous with a cup of tea!
• These would also make a fabulous base for a dessert, when they are not quite cool, you could lay them over a muffin tray and make them into baskets, or you could roll around a handle of a wooden spoon. Fill with patisserie creme or a cheesecake filling.

I hope this recipe that this becomes a family favourite for you, just like it has for my family!

BBeingCool (11 Posts)

Belinda (aka B), from BBeingCool is a SAHM to three young adorable children, she also teaches year 6 part-time. B is madly trying to be cool, before she needs to wear comfortable shoes and elasticised pants. B has been learning that to be cool is to be true to who you really are: so B indulges in lots of cooking, 60s inspired living and Op Shopping. B will be sharing recipes and cooking tips with readers of 'And Sew We Craft'. She does do some craft, but talks too much to get anything substantial done!

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