I’m digging my old bakes that I haven’t got to archiving here ;)
These chewy gems are lovely, buttery and coconut-y, with that hint of golden syrup. You’ll know what I mean once you have them in the oven after several minutes.
Because of the oats, there are very satisfying, especially with a cup of tea!
Oat and Macadamia cookies
(Adapted from Taste.au)
1 cup plain flour, sifted
3/4 cup rolled oats, toasted
2/3 cup dessicated coconut
1/2 tsp baking soda
1/2 cup sugar
2 tbsp golden syrup
125g unsalted butter
1 tbsp water
1/2 cup macadamia nuts, chopped and toasted
1. Preheat oven to 170°C. Line your baking tray.
2. Place oats, flour, sugar and macadamia nuts in a bowl and stir to combine.
3.Melt the butter and golden syrup together – you can do this by heating both over a saucepan over medium heat, or microwaving both for about 20 – 30 seconds.
4. Stir in the baking soda into 1 tbsp hot water, and add this to the butter golden syrup mixture.
5. Put the butter golden syrup mixture into the dry mixture in step 1, and stir until combined.
6. At this point, you can drop them by teaspoons or tablespoons onto your baking tray, and bake them for about 10 – 15 minutes (for teaspoons), and 15 – 20 minutes (for tablespoons), or until they’re nicely golden brown! :)
Alternatively, you can refrigerate the dough up to 3 days. Anything longer it’s better to freeze the dough.
7. Remove from oven and cool on wire rack.