Well this didn’t end like I expected at all. Such a simple recipe and yet … not the outcome I expected.
Prep Time: 5 min.
Cook Time: 8 – 10 min.
Difficulty level is: ???
From Chatelaine Magazine – An Anna Olsen recipe
• ¾ cup granulated sugar
• ½ cup butter
• 1/3 cup 35% cream
• 2 tbsp honey
• 1 cup rolled oats
• 1 cup chopped pecans, chopped until the size of oats
• ½ cup dried cranberries, coarsely chopped
1. Preheat oven to 350°F and line baking trays with parchment paper.
2. In a saucepan bring sugar, butter and cream to a boil, stirring often.
3. Once the mixture has boiled stop stirring and using a candy thermometer until it reaches 239°F (softball stage).
4. Remove pot from the heat and add honey, oats, pecans and cranberries.
5. Dip teaspoons into water and drop teaspoons of the batter onto the parchment; leaving 4” between each cookie to allow for spreading.
6. Flatten cookies with a spatula and bake until golden brown 8 – 10 minutes.
7. Let cookies cool on tray before removing.
• To shape lace cookie, let them cool for 1 minute and then lift cookie with a spatula and form around a rolling pin or in a muffin tin cup; or roll them into cigarettes.
Overly sweet and they didn’t form into anything but chards. I did like the chewiness of the cranberries and the crunch of the pecans though. I have always wanted to make lace cookies and had another Chatelaine recipe in mind to try. I was really hoping these would take shape of the form; but it never happened for me. I only managed to get one corner to bend properly and one cookie to stay intact. I will try this again down the road; but I think I lack the finesse for this recipe. The chards will be perfect in a parfait or added to the top of ice cream. I may even try to make it a topping on a cake or on my oatmeal for some added texture.