Irish Lace Cookies with Chocolate filling is a traditional Irish cookie made with oats, brown sugar, butter and a chocolate filling. They are delicate and more candylike than a cookie.
Irish Lace Cookies (Swedish Knäckflarn)
40 cookies (20 when you fill them and put two together)
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 1/4 cups old-fashioned rolled oats
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350 °F oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula, Transfer the cookies to a rack and let them cool completely.
For filling melt chocolate in a bowl in a pan with boiling water. Do not get any water in the chocolate!
Quickly add the chocolate to the innerside of one cookie and put another with the inside on top. Now you have a filled Irish Lace Cookie. Leave the cookies to cool and chocolate to harden. You can put them in the refrigerator while the chocolate hardens.
In Sweden these cookies are also traditional for Christmas and festive occations and are called Knäckflarn. Here they are filled with whipped cream right before serving. You cannot fill them long before because they would get soft from the cream. So if you want this filling you store the baked cookies until you want to serve them and then fill them.
However with the chocolate filling you can do it right away and then store the cookies in an airtight container in the fridge or freeze them until serving.