This is a recipe that I thought I’d share, which I have been baking with my nan since I was little! I think she discovered the recipe in an old Co-Op or Somerfield magazine and then we adapted it a bit.
They are really easy to make which makes them ideal for a speedy bake or for baking with little ones, plus I’ve now tried dipping them in chocolate to add even more naughtiness – which isn’t necessary as this recipe is sugar heavy!
Making my oat and coconut cookies
The recipe is in ounces, as it’s pretty old school, so you might need to find some conversions! Or invest in electronic or balance scales that you can use to measure in ounces.
These are actually vegan cookies by default too! So if you need to try them gluten free as well then you can try swapping out the flour for gluten free self raising flour.
- 4oz golden syrup
- 10z of margarine
- 8oz granulated sugar
- 6oz oats
- 4oz desiccated coconut
- 8oz self raising flour
- 2tsp bicarbonate of soda
- 2tsp hot water
- Melt the golden syrup, margarine and sugar together in a saucepan on a medium heat.
- Measure out the oats, coconut and flour into a bowl and add the liquid.
- Mix the bicarbonate of soda with the water and add to the oat mixture.
- Leave the mixture to cool and meanwhile preheat your oven to 170°C, 160°C for fan or gas mark 3.
- Once cooled, make the mixture into small balls and place onto a baking tray lined with parchment. Make sure they are spaced out as they will spread.
- Bake for 8 minutes, or until nice and golden all over.
- Leave to cool and harden, before eating or dipping in chocolate!
So there we have it! Let me know how yours turned out 😋