Ready to fill your house with the smell of freshly baked sweet golden crispy goodness in less than 20 minutes on this beautiful Saturday morning? When you slip yours out of the oven, make sure you tag us @vivecookingschool or #vivecookingschool
Mise en place
“Mise en place” or “everything in its place” is the setup required before you start to cook.
For this recipe, the mise en place is pre-heat the oven at 160C, line tray with baking paper and weigh all the ingredients.
150g plain flour
80g desiccated coconut
90g rolled oats
150g caster sugar
1 tsp baking soda
150g unsalted butter
4 tbsp golden syrup
Makes: 22 cookies
Step 1 – Preheat your oven at 160C fan-forced.
Step 2 – In a medium mixing bowl, combine plain flour, desiccated coconut, rolled oats, caster sugar and baking soda.
Step 3 – Mix the dry ingredients well, in particular the baking soda. Set aside.
Step 4 – In a small saucepan, melt the butter and golden syrup until it starts to bubble.
Step 5 – Pour the melted butter into the mixing bowl with dry ingredients.
Step 6 – Mix well with a rubber spatula.
Pro Tips: Make sure the dough is compact (see picture).
Step 7 – Scoop the dough using an ice cream scoop or spoon, roll mixture into balls, flatten and place them on oven trays.
Time to bake in the oven for 13 minutes or until golden brown.
Final Step – Transfer the cookies on a wire rack to cool.
Cool completely before serving.
Pro Tips: Store cookies in an airtight container for up to 1 week.
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