Lace Crisps
Crispy thin lace cookies that require chilling to set before baking, and should be cut into pieces while still warm after baking.
Ingredients
Butter (creamed)
150 g
Caster sugar
150 g
Vanilla powder
2 g
Salt
1 g
Cake flour (sifted)
170 g
Instructions
1
Step 1
Cream the butter until soft and fluffy, then add the caster sugar and mix well.
2
Step 2
Add the salt and vanilla powder and stir to combine.
3
Step 3
Add the sifted cake flour and mix thoroughly. A hand mixer is not needed—just use a wooden spoon.
4
Step 4
Once mixed, wrap the dough in plastic wrap and let it rest in the refrigerator. The freshly mixed dough is too soft to roll out, so chilling it helps firm it up.
5
Step 5
When the dough has firmed up, turn it onto the work surface and knead it briefly (be careful not to over-knead, or the finished crisps will be too hard). Roll the dough out to about 2 mm thick and place it on a sheet of parchment paper.
6
Step 6
Bake in a small oven at 170°C with top and bottom heat for 16 minutes. The crisps are done when the surface no longer bubbles with melted butter.
