These lace cookies are such a pretty and light treat, and they only call for 5 ingredients!
This probably won’t come as a big surprise, considering my obvious love of baking… but I’m a huge fan of The Great British Bake Off. I’m always watching old episodes on Netflix and love to see the fun and creative bakes that the bakers come up with. And is it just me or are the contestants and judges just so much more polite and kind to one another, when compared to American competition shows?
Anyway, all this to say that these lace cookies were inspired by Mary Berry. More specifically, her florentines. While those cookies were the inspiration behind this post and recipe, you’ll notice there are quite a few ingredients missing here. That’s because Mary’s florentines call for nuts, which is an allergen that I don’t use in my baking, and dried fruit, which I also opted to skip.
So technically, these aren’t florentines at all 🙂 since nuts and candied fruit are key there. Still, these look very similar and follow a similar technique. They’re thin and crispy, and you end up with a lovely lace effect (hence the name).
Why You’ll Love These Lace Cookies…
- These cookies only call for 5 ingredients, and you mix them all up in one single saucepan. And, they bake in just 7 minutes. It really doesn’t get much easier than this!
- While I’m a big proponent of thick and cakey cookies (remember these?), my thin and crispy lace cookies are seriously delicious.
- The cookies have such a rich toffee flavor, which pairs perfectly with the dark chocolate that you’ll be spreading on top.
What You’ll Need…
- For that caramel flavor: unsalted butter + brown sugar + maple syrup.
- For a bit of structure: gluten free flour.
- Top it off with: your choice of melted chocolate, though I recommend dark or semi-sweet. I just melt mine right in the microwave, in 30 second intervals, stopping to mix after each interval.
How To Make…
I promise these are the easiest cookies, with minimal steps and even less dirty dishes. You’ll start by melting your butter with the brown sugar and maple syrup in a saucepan over medium heat — make sure you stir continuously and watch it closely to avoid burning.
Once the butter has fully melted, turn off the heat and mix in the flour. Let the mixture sit for about 5 minutes, it will thicken slightly as it cools.
Now, grab a few lined baking sheets (I say a few because these cookies spread quite a bit, so you’ll want to space them out and will probably end up baking these in 2-3 batches, depending on the size of your baking sheet and how many cookies you can fit onto each one). Use a teaspoon to measure your dough and drop the teaspoonfuls several inches from one another. Bake on 350ºF for 7-8 minutes.
While the cookies cool, melt your chocolate. Once the cookies have cooled completely, use a butter knife to spread an even layer of chocolate on the tops. Pop the finished cookies into the refrigerator for about 10 minutes so that the chocolate sets and hardens.
That’s all there is to it! Enjoy these lace cookies with a big cup of coffee or tea.
Lace Cookies – Gluten Free, Eggless
- 4 tablespoons unsalted butter
- ¼ cup brown sugar packed
- 3 tablespoons maple syrup
- ½ cup gluten free flour (I use Bob's Red Mill 1 to 1)
- 8 ounces chocolate melted
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper and set aside.
- In a small saucepan over medium-low heat, melt the butter with the brown sugar and maple syrup, stirring consistently until fully melted. Remove from heat and stir in the flour. Allow mixture to sit for 5 minutes to thicken.
- Drop teaspoonfuls of the mixture onto the lined baking sheet, keeping them several inches apart. Bake for 7-8 minutes, or until golden brown. Remove and allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Once the cookies are completely cooled, gently spread melted chocolate on one side of each cookie. Allow cookies to set in the refrigerator (about 10 minutes) before serving.
- These cookies are thin and crispy. They will spread considerably, so it’s important to not place them too close together on the baking sheets. I tend to fit about 6 teaspoonfuls per baking sheet, and bake them in batches that way.
- You can use any chocolate you like, but I would recommend dark or semi-sweet chocolate.
Did you make my lace cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!