![]() ![]() My preference is semisweet or dark chocolate. Chocolate: When it comes to the melted chocolate, the sky is the limit.None of that pancake syrup stuff that is full of artificial ingredients! Some recipes call for corn syrup but I prefer to use maple. Maple syrup: Make sure you're using 100% pure maple syrup.You can use dark brown if it's all you have on hand, it will just give these lace cookies a deeper flavor. Brown sugar: I like to use light brown sugar in this recipe.Any blend should work, as long as it contains xanthan gum. I've never had a negative experience with this flour and use it to test and develop all of my recipes (unless otherwise stated). Gluten free flour: Regular readers know that my go-to gluten free flour blend is Bob's Red Mill 1 to 1.Oats: You will want to use gluten free quick-cooking rolled oats for best results.This recipe only calls for a handful of ingredients. ![]() They're thin and crispy, and you end up with a lovely lace effect (hence the name). Still, these look very similar and follow a similar technique. So technically, these aren't florentines at all □ since nuts and candied fruit are key there. That's because 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. While those cookies were the inspiration behind this post and recipe, you'll notice there are quite a few ingredients missing here. And is it just me or is everyone just so polite and pleasant?Īnyway, all this to say that these oatmeal lace cookies were inspired by Mary Berry and her florentines. I love to see the fun and creative bakes that the bakers come up with. but I'm a huge fan of The Great British Bake Off. This probably won't come as a big surprise, considering my obvious love of baking. Look how perfect that melted chocolate is sandwiched between these cookies! ![]()
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