Lace Cookies

I was recently approached by Redpath Sugar’s Act of Sweetness Team to try a new product of theirs, Organic Agave Nectar. This low glycemic natural sweetener is one and a half times sweeter than regular table sugar and therefor can be used in smaller amounts.  When I first received my bottle to try I tasted it, added it to my tea and basically mulled over it’s flavour and what recipe I could use it in to get the best representation of it taste. Several weeks later I came across this perfect recipe for Lace cookies that used honey.  Since the agave nectar has a similar taste and consistency as honey I thought this would be a perfect test. Not only was this recipe super simple, these delicate and crisp treats really showed off the unique flavour of the agave.  If you can control yourself and not eat the whole batch at once, these cookies would be great as a garnish in ice cream, pudding or custard.

Serves per cookie

Lace Cookies
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Ingredients

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 1/2 tbsp agave nectar
  • 2 tbsp flour
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment.
  2. In a small saucepan add the butter and brown sugar.
  3. Add the agave nectar.
  4. Stir the mixture until melted.
  5. Transfer melted sugar/butter to a bowl and whisk in the flour and salt until smooth.
  6. Using a 1/2 tsp drop batter onto prepared pans at least 3" apart.
  7. Bake in oven until they bubble and turn golden about 6 minutes.
  8. Let cool slightly before transferring to wire rack.
Recipe Type: Dessert
7.6.8
216

Preheat oven to 375 degrees F. Line cookie sheets with parchment.
In a small saucepan add the butter and brown sugar.

Add the agave nectar.

Stir the mixture until melted.

Transfer melted sugar/butter to a bowl and whisk in the flour and salt until smooth.

Using a 1/2 tsp drop batter onto prepared pans at least 3″ apart.

Bake in oven until they bubble and turn golden about 6 minutes.

Let cool slightly before transferring to wire rack.

 

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Comments

  1. This recipe is so quick and it tastes wonderful! I did exactly as instructed except I used margarine (because that's all I had) and instead of melting in a saucepan, I put it in a glass bowl and microwaved, then I added the salt and whole wheat flour which resulted in less dishes in the end. My only complaint is that the baking is tricky you have to watch them really carefully because in my case, 5 minutes at 350F (my oven heats higher than normal) and they were under-cooked, 6 minutes and they burnt. Sometimes the centre would remain chewy and never crisp up, but it was not possible to leave them in any longer. Thank you for sharing!
    • I'm glad you enjoyed them! Using both margarine and whole wheat flour can change the consistency of the batter making your cookie softer in the middle. As well all baking times and even temperatures are relative guideline as everyone's oven cooks different. I always babysit my first cookie sheet to see how they bake. I don't mind sacrificing the first dozen for five perfect dozens after that.
  2. i love them thanks for sharing
  3. Can't wait to try these! Do you think the agave nectar could be substituted with honey? Thanks

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