A few years ago my daughter gave me a cookbook for Christmas called Nordic Bakery.

I’ve made several recipes from this book including the one pictured on the cover (Blueberry Tart with rye base) as well as some excellent savory dishes like their Vegetable and Blue Cheese Tart which I’ve made several times.  It’s a very interesting collection of recipes.  For some time I’ve been wanting to try these Lace cookies.  I had visions of shaping them into a bowl and adding a small scoop of ice cream or whipped cream and berries.  Or rolling them into logs.  Neither of those things happened.  Maybe next time.  While they are definitely delicious, I found these a little extra challenging.

Ingredients:

1 stick unsalted butter melted

2 T heavy cream

Drizzle of honey

1/2 cup caster sugar

3/4 cup rolled oats

2 T AP flour

1/4 cup raisins chopped

2 oz dark, bittersweet chocolate chopped

1/2 cup hazelnuts chopped

Reading the ingredients you may ask, “what is caster sugar?”  It is superfine sugar.  I didn’t have any, so I made my own using my coffee grinder.

Preheat your oven to 400 and line a cookie sheet with parchment paper.  Make sure your chocolate, nuts, and raisins are all chopped.

Put the melted butter, cream and honey in a small bowl and mix well.

In a larger bowl, mix the remaining ingredients together.  Pour the butter mixture into the bowl and stir well.

Drop one tablespoon of the batter per cookie onto the prepared baking sheet.  The cookies will spread.  I did four cookies per sheet.  Seems silly, I know.  But trust me.  Four cookies per sheet.  Also, flatten them out a bit with a fork before baking.

Bake until golden brown, between 5-10 minutes.  Check on them after 5 minutes.  Remove from the oven and allow to cool for at least 15 minutes before removing them from the baking sheet.  This will allow them to set up properly as they cool.

The book suggested creating shapes before the cookies have cooled by laying them over a cup (or small bowl) or draping them over a rolling pin and letting them set up.  I think my inability to shape my cookies was a lack of patience.  I slid the cookies off of the baking sheet and allowed them to cool on a wire rack making it difficult to even get them off the rack intact.  Next time I will be more patient.  The book also suggests storing them in an airtight container with greaseproof paper between each cookie.  Mine remain “stored” on the wire cooling rack and they get munched on as we walk by.

NOTE:  This recipe makes about a dozen cookies.  It also calls for 1 oz of white chocolate and 1 oz of dark chocolate.  I had no white chocolate so I used all dark chocolate.  The next time I make these I will be patient and shape them.  And when I do I will come back here and post more pictures.