Previous Monday was the last time our little boy attended toddler group. It was also the last session before Christmas. Naturally I wanted to prepare and take some baked goods as a goodbye gift. In December we are bombarded with traditional treats such as gingerbread or mince pies. However I wanted to create something different. Something that will stand out in the gingerbread crowd. After a bit of research I decided to produce cookies made with desiccated coconut and oat flakes. Mixture that is at the same time exotic and comforting. The result was amazing! Slightly chewy, sweet but not sickly with underlying coconut flavour. They were so good that the whole batch I baked last Sunday did not leave home. I had to get a tin of biscuits from the supermarket to take to the toddler group with me. These biscuits are so addictive that you need to make sure you try at least one before you share them with your families or friends.
Equipment required: large baking tray lined with baking parchment
- 60g plain flour
- 75g rolled oats
- 45g desiccated coconut
- 60g unsalted butter
- 1 tblsp golden syrup
- 45g caster sugar
- ¼ tsp bicarbonate of soda
- 1 tsp hot water
- Pre heat the oven to 170 centigrade.
- In a large bowl mix together the flour, oats and coconut.
- Put the butter, golden syrup and sugar into a medium sized saucepan.
- Put the saucepan over a low heat. Stirring continuously melt all the ingredients in the saucepan.
- Take the saucepan off the heat and tip in the dry ingredients.
- Mix together the bicarbonate of soda and hot water and add to the mixture. Stir everything until combined.
- Shape into walnut-sized balls.
- Press each ball down gently on to the lined baking tray to turn them into circles not more than 0.5cm thickness. Make sure you to leave about 3 – 5cm gap between cookies.
- Bake in the middle of pre heated over for about 15 minutes until slightly golden.
- Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.