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Coconut cookies

Coconut cookie crumble

Coconut cookies

PT35M

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1
Preheat the oven to 175°C/gas mark 4
2
Line a baking tray with baking parchment
3
In a large mixing bowl, combine the flour, sugar, coconut and oats, blending well
  • 100g of plain flour
  • 100g of light brown sugar
  • 100g of desiccated coconut
  • 150g of jumbo rolled oats
4
In a small pan, melt the butter and golden syrup over a low heat
  • 100g of unsalted butter
  • 2 tbsp of golden syrup
5
In a small bowl, dissolve the bicarbonate soda in the 2 tbsp of boiling water. Combine with the golden syrup and butter
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp of water, boiling
6
Make a well in the centre of the dry ingredients, pour in the warm golden syrup mixture, mixing well to form a dough
7
Separate the mixture into balls. Place the balls onto a baking tray and press down slightly to flatten into cookies
8
Place into the preheated oven for 15-20 minutes until the biscuits are golden
9
Once baked, remove and place straight onto a wire rack to cool. Serve

Ingredients

Metric

Imperial

  • 150g of jumbo rolled oats
  • 100g of plain flour
  • 100g of light brown sugar
  • 100g of desiccated coconut
  • 100g of unsalted butter
  • 2 tbsp of golden syrup
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp of water, boiling

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Coconut cookies

 
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