Canadian Cookies
These homemade oat and coconut crunchies are sure to become a family favorite. The combination of oats, coconut, and a hint of golden syrup creates a delightful treat with a satisfying crunch. Easy to make and even easier to enjoy, these cookies are perfect for any occasion.
— Constant Cookbook
Ingredients
- 4oz plain flour
- 3oz rolled oats
- 1oz desiccated coconut
- 4oz butter or marg
- 4oz sugar
- 1 rounded tbsp golden syrup
- 1/2 level tsp bicarbonate of soda
- 1 tbsp hot water
Instructions
- Preheat oven to 180C/fan 160C. Grease two baking trays.
- Mix flour, oats and coconut in a large bowl. Heat the butter, syrup and sugar in a pan until melted and the sugar has dissolved. Remove from the heat and stir into the dry ingredients.
- Dissolve the bicarbonate of soda in the hot water and stir into the mixture.
- Drop teaspoons of the mixture onto the greased baking trays, well spaced out to allow for spreading.
- Cook in the centre of the preheated oven for 12-15 minutes until golgen brown and still soft. Leave on the baking sheet for one minute then transfer to a wire rack harden slightly and cool.
Yield
Makes 12 cookies
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