Now that Joan’s Culinary Tour is over, I was looking for a similar challenge that would inspire me to cook recipes from different countries. One of the Culinary Tour’s fellow travellers thought the same and came up with the Globe Trotting Bake Off where we bake or cook something from a given country. This week’s pick was Ireland due to the fact that it was St. Patrick’s Day. Mr. Google suggested a couple of recipes (like Irish soda bread, Irish stew, Champ), but I, being an oats addict, knew pretty fast that I would make Irish Lace Cookies because the main ingredient of them, I guess, you’ve concluded that already, is OATS.
I flaked some oats with my flic floc flaker, mixed together butter, brown sugar, a little bit of flour, milk, vanilla extract and oats, put them on a sheet pan that was lined with baking paper, put them in the preheated oven, took them out after 12 minutes and… was…. um… irritated. They were flatter than flat. I checked the recipe to see if I had forgotten anything, but no, I had done everything as was stated in the recipe. So I guess, this is what these cookies are supposed to look like. For my reassurance, Katie has experienced the exact same thing with this recipe. So, visually, they were not very appealing, but once I took a bite, I knew I would make these cookies again very soon. They were crisp and very oaty, with a hint of vanilla. YUM! I just have to find a way to make them look a little more appetizing.
Irish Lace Cookies
(adapted from Epicurious)
- 1 stick butter, softened
- 3/4 cup brown sugar
- 2 tblsp all-purpose flour
- 2 tblsp milk
- 1 tsp vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla.
- Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F oven for 10 to 12 minutes, or until they are golden.
- Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula.
- Transfer the cookies to a rack and let them cool completely.