I’m usually not a fan of thin, crisp cookies, but these are more like biscuits, so I guess it’s ok. I like the snap they gave when I broke them in half and the almond flavor was just enough. I ended up eating four in one sitting, haha.
It may seem weird to say about a crisp biscuit, but these were light as air!
I found that leaving the batter in the fridge for 10 minutes before baking also gave a fluffier, softer cookie.
Irish Lace Biscuits
slightly adapted from Irish Culture and Customs
makes 2 dozen (more like 3 dozen)
3 tbsp shortening (unsalted butter, soft)
1 1/2 cups sugar
1 1/2 tsp Almond extract
1/2 tsp salt
3 cups old fashioned (not instant) rolled oats
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- Cream butter and sugar in an electric mixer(it won't look very fluffy and it will be almost white in color)
- Once creamed, add the eggs, almond extract and salt into the bowl
- Slowly add the rolled oats (the batter will be very liquidy and thus will produce a crisp biscuits, if you want a fluffier biscuit then decrease eggs by one)
Calories 73.2 Total Fat 1.9 g Saturated Fat 0.2 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.4 g Cholesterol 19.0 mg Sodium 41.1 mg Potassium 6.2 mg Total Carbohydrate 13.2 g Dietary Fiber 0.7 g Sugars 8.6 g Protein 1.4 g