It is not uncommon to experience 4 seasons in 1 day on the Emerald Isle regardless if it is in the dead of winter or the height of summer. It can be bright, warm and sunny in the morning and by noon you can find yourself being pelted by what the Irish term "lashing" rain. Tea shops and bakeries abound through the towns and cities where one can take refuge from the wet while enjoying a cup of tea and tasty goodie until the weather once again brightens outside.
On this day, we would like to share a favourite recipe given to us by our dear friend, Emma, who lives in a tiny village outside of Dublin who on a very damp, wet day in Ireland some years ago, baked up a batch of these delicious, delicate cookies and served them to us with pots of hot Brewley Irish Tea.
Enjoy a taste of Ireland!
Irish Lacey Oat Cookies
Ingredients:
½ cup of unsalted butter, melted
½ cup light brown sugar
2 tbsp. heavy cream
1 tbsp. corn syrup
½ tsp. vanilla
¼ cup of all-purpose flour
¾ cup of quick cooking oats
¼ tsp. baking powder
¼ tsp. salt
Method:
Preheat oven to 350F. In a large mixing bowl, cream the butter, sugar, cream, corn syrup and vanilla with an electric mixer until light and fluffy. Stir in the flour, oats, baking powder and salt. Beat together until a soft dough forms. Shape into a ball, wrap in wax paper and chill for 30 minutes. Use a tablespoon to form 12 balls. Place the balls on a parchment lined baking sheet and flatten with your palm. Make sure that there is lots of room between the
Cookies. Bake until golden brown and “lacey”, about 10 minutes. Col for at least 2 minutes to allow cookies to harden before removing from the baking sheet as they are delicate. Makes a dozen irresistible cookies!
Ingredients:
½ cup of unsalted butter, melted
½ cup light brown sugar
2 tbsp. heavy cream
1 tbsp. corn syrup
½ tsp. vanilla
¼ cup of all-purpose flour
¾ cup of quick cooking oats
¼ tsp. baking powder
¼ tsp. salt
Method:
Preheat oven to 350F. In a large mixing bowl, cream the butter, sugar, cream, corn syrup and vanilla with an electric mixer until light and fluffy. Stir in the flour, oats, baking powder and salt. Beat together until a soft dough forms. Shape into a ball, wrap in wax paper and chill for 30 minutes. Use a tablespoon to form 12 balls. Place the balls on a parchment lined baking sheet and flatten with your palm. Make sure that there is lots of room between the
Cookies. Bake until golden brown and “lacey”, about 10 minutes. Col for at least 2 minutes to allow cookies to harden before removing from the baking sheet as they are delicate. Makes a dozen irresistible cookies!
Happy St. Patrick’s Day!!
Linda & Karen
