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Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
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I simply love these delicate oatmeal lace cookies, with their delicious flavor and fancy look. Their lace appearance comes from the way the cookies spread while baking. As they cool they become crisp and very flavorful. They can be enjoyed all year round alongside coffee or tea or sandwiched with chocolate for special occasions.
If you want to go further try shaping the lace cookies into cups to turn them into unforgettable desserts. While still warm remove the cookies from the pan and place onto inverted glasses or even muffin tins and gently push them down to shape them into bowls. The bowls don’t need to be perfectly curved all the way round, their irregular shape might make them even more interesting.
If you have never done lace cookies before, you will be surprised how quick and easy the batter comes together. Drop teaspoonfuls of batter onto baking sheets and let the magic begin. Have your glasses ready, as the cokies bake really quick. If the cookies harden before you are able to shape all of them - return them to the oven for 1 more minute so they get warm and flexible again.
As for the filling the variations are unlimited. I went for chocolate all the way so I decided to fill my cups with whipped chocolate ganache, fresh strawberry jam and whipped cream on top. Hope you will love these as much as we did. Enjoy!
- Makes about 7-8 servings
- Oatmeal Lace Cookies
- 1/4 cup (56g) unsalted butter
- 2 tbsp (30g) sugar
- 2 tbsp (30g) light brown sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp (2g) salt
- 1/2 cup (45g) quick oats
- 1 tbsp (15ml) milk
- 1 tsp (5g) vanilla extract
- Strawberry Jam
- 5 oz (150g) fresh or frozen strawberries
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) water or lemon juice
- Whipped Chocolate Ganache
- 5 oz (150g) semisweet chocolate
- 5 fl. oz. (150g) whipping cream
- Whipped Cream Topping
- 1/2 cup (120ml) whipping cream, chilled
- First prepare strawberry jam for filling. Place strawberries, sugar and water or lemon juice into a small saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens and remove from heat. Set aside to cool.
- Prepare chocolate ganache. Place chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 1-2 minutes and then stir until smooth. Refrigerate for 60 minutes.
- Meanwhile, prepare oatmeal cookie lace cups.
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a small saucepan, combine the butter, sugars, salt and milk. Bring to a boil. Remove from the heat. Stir in the oats, flour and vanilla.
- Spoon teaspoonfuls of batter about 5 inch (13cm) apart onto prepared baking sheets. I got around 7 or 8 cookies.
- Bake for 7-9 minutes or until golden brown and well spread. Let cool for about 1-2 minutes on the baking sheets.
- Place still warm cookies onto inverted glasses and gently push down to shape into bowls.
- If the cookies harden before being able to shape all of them return to the oven for 1 minute more so they get warm and flexible again.
- Let sit on glasses for 1-2 minutes more to harden slightly. Cool completely on a rack.
- Before serving: Whip cream to stiff peaks and transfer to a piping bag fitted with 1M tip.
- Whip chocolate ganache until stiff and gets lighter in color.
- Transfer to a piping bag fitted with 1M tip.
- Pipe whipped ganache onto lace cookie cups. Fill with about 1 teaspoon of strawberry jam and top with whipped cream. Enjoy!