St. Patrick's Day and Irish Lace Biscuits

Happy St. Patrick’s Day everyone! I hope you wore green. I always wear green on St. Patrick’s Day. I remember how in elementary school if you didn’t wear green you would get pinched a thousand times by everyone! Now that I’m in high school, I’ve noticed not a whole lot of people wear green, which is very sad. I loved how the teachers would spill green paint on desks and just make a huge mess and blame it on the leprechauns and now teachers don’t do anything special for St. Patrick’s Day. Oh well, I guess it comes with the territory of getting older, but lets talk about cookies! I initially wanted to make an Irish farl for today, but I miss-read the directions and I’m supposed to do something over night so I quickly pulled this recipe out. It is kind of like an oatmeal cookie, but it’s thinner and crisper, plus there is no peanut butter, in fact there are only six ingredients in the recipe, five if you don’t count salt as an ingredient. I had to use old fashioned oats for this recipe, which I hadn’t used before, I’m always used to the instant when baking.

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)

Ingredients
3 tbsp shortening (unsalted butter, soft)
1 1/2 cups sugar
3 eggs
1 1/2 tsp Almond extract
1/2 tsp salt
3 cups old fashioned (not instant) rolled oats

Directions

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper
2. Cream butter and sugar in an electric mixer(it won't look very fluffy and it will be almost white in color)
3. Once creamed, add the eggs, almond extract and salt into the bowl
4. 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)


5. Using an ice cream scoop, drop balls of the dough onto the parchment paper, leaving about three inches of space between each biscuit (trust me, they will spread like heck) and bake for 12-15 minutes
6. Once baked, let cool for two minutes in pan and then transfer onto cooling rack for another five minutes

Nutrition Facts

serving size: 1 biscuit

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