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Recipe for biscuits dentelle – gluten free biscuits

Biscuits dentelle

Something akin to the Dutch Stroopwaffle, these delicious and delicate biscuits are divine on their own, or double them up with your choice of filling for a decadent treat. The recipe for biscuits dentelle (lace biscuits) is easy and quick, and they make a wonderful gift for those who can’t consume wheat or gluten.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 30 biscuits/ 15 double biscuits


½ cup/120g butter
⅔ cup/135g light or dark brown sugar
¾ cup 80g almond flour
¼ tsp salt
1 tbsp/20ml dark corn syrup, golden syrup
1 tsp vanilla extract or essence


Melt the butter, corn/golden syrup, and sugar in a saucepan over a medium heat. When melted, add the salt and almond flour, stirring vigorously to fully combine – use a whisk to ensure no lumps!

Note: if the butter splits from the batter, remove from the heat and continue to whisk – it will re-incorporate as it cools a bit.

Remove from the heat, allow to cool a little before adding the vanilla. Leave to stand for about 10 minutes.

Preheat your oven to 375˚F/190˚C, prepare a suitable baking sheet with parchment paper or a silicone baking mat.

Spoon out the batter in single teaspoon portions approx. 3 inches or 10 centimetres apart – less than this and they could stick to each other. Bake for around 5-10 minutes, or until the edges ‌colour and go crisp.

Allow the cookies to sit for 5-10 minutes when baked, then transfer to a cooling wire – do not attempt to move them until they’ve cooled, or they will tear.

Leave until completely cooled, then enjoy – or make biscuit sandwiches with a choice of fillings – you can use flavoured buttercream, thick caramel, chocolate ganache, or even your preferred chocolate-hazelnut spread.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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