Oatmeal Lace Cookies

This is a real Swedish classic! They’re incredibly fast and easy to make – the only thing to beware of is to place them too closely, in which case they will float together and form one giant cookie.

These can be varied by adding nuts or citrus peel, or you can layer them with, say, a chocolate ganache, and have sandwich cookies.

Oatmeal Lace Cookies
Makes about 30

100 ml (0.4 cups) flour
100 ml (0.4 cups) sugar
100 ml (0.4 cups) rolled oats
2 tbsp golden syrup or light molasses
2 tbsp cream (any fat content will work, even milk)
75 g butter
½ tsp baking powder

Preheat the oven to 200°C. Melt the butter in a saucepan. Mix in all the other ingredients, and then place small dollops of batter onto baking sheets lined with parchment paper. Be careful to keep good distance between the cookies! Bake for five minutes. Leave to cool for one minute on the baking sheet, then transfer to a rack to cool completely. You can also bend the soft cookies over a rolling pin or a beer bottle.

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