Lucy Cufflin

Oat lace crisps

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Preparation info

  • Makes: approx

    25

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

These crisps can be eaten with mousses, ice cream, fools – really any pudding – or just with a cup of coffee. They are much less precarious than brandy snaps. You just melt the butter, mix it up, put spoonfuls on a baking sheet and wait 5 minutes – easy? We think so.

Ingredients

  • 85 g butter
  • 85 g porridge oats
  • 85 g soft brown sugar
  • 85 g caster sugar
  • 1½ tablespoons plain flour
  • 1 teaspoon vanilla essence

Method

  1. Line the baking sheets with parchment.
  2. Melt the butter in a large saucepan, remove from the heat, then add all the other ingredients and mix well. It will make a stiff, slightly crumbly mixture.
  3. Place teaspoonfuls onto the lined baking sheets and use your fingers to press the mix a little so you have flat, rough circles. Don’t worry if they look like little piles of not-quite-joined-up crumbs! They will melt together when baking to make a little biscuit. Bake for 5 minutes until lightly browned and bubbling.
  4. Remove from the oven and leave for a few minutes on the baking paper. Remove when set and cool on a wire rack.