I am not so in to cookies, and so, we seldom make them in this house, But when I saw this recipe from the Healthy Food Guide, May 2015, it had the promise of finally making use of those oat sachets we buy with so much enthusiasm and hope (typically around new year resolutions time), and never eat.
Note: I adapted the recipe so these are not the original ingredients.
Ingredients:
60 g coconut oil
2 tbsp sunflower oil
40 g light muscovado sugar
40 g pure cane sugar syrup
1 tbsp vanilla extract
1 egg lightly beaten
160 g plain flour
60 g porridge oats
2 tbsp poppy seed
20 g desiccated coconut
40 g sultanas
Put the coconut oil, sugar, syrup and vanilla in a large bowl and beat with electric mixer until combined. Add the remaining ingredients and beat with a a wooden spoon to form a dough.
Shape dough into a ball with your hands, then put on a large square cling film.
Roll the dough into a log shape around 20 cm long- here aim to be more circular than I managed.
Put the dough in the fridge to chill overnight.
When ready to bake, heat the oven 170 degrees Fan (190 degrees normal), and line two baking sheets with baking paper.
Cut the dough into slices. You may choose to flatten to a disk shape. That is what I omitted. Doing so may improve shapes.
In 15-20 mins, they become firm to touch. And that is when they are done.
Cool aside for 5 minutes, and then move onto a wire rack to cool completely.
Or if you are not patient, just start eating! The sweetness of sultanas, and the crunchiness of desiccated coconut and poppy seed - they are just delightful!
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