I think I would rather call them biscuits instead of cookies. It’s more Australian and I keep thinking the Cookie Monster might find them (I think I’ve been watching too much Sesame Street!)
This recipe came out of the old recipe book that’s falling apart and has no cover. Therefore, I can’t reference it’s details. I’ve been slowly trialing some of the recipes but changing some of the ingredients to suit what I have on hand. In this one, I swapped the raisins for sultanas (yes, they’re different) and I didn’t have a lot of maple syrup left so I substituted for some rice malt syrup. It was suppose to make 24 but I made twice as many and I took them out of the oven after 10 minutes. My biscuits may have been smaller than the recipe.
They look a little browner than the photo in the book too and remind me a little of our classic Anzac biscuits with fruit. Nevertheless, they disappear quite quickly with a nice cup of tea. It’s a good thing that we can walk during lockdown. The longer we’re at home, the bigger my waist is getting! (but hopefully the better my baking skills are).
Try this recipe and let me know how you went.
Ingredients; 1 ½ cups plain flour, 1 cup shredded coconut, 1 teasp baking soda, ½ teasp cinnamon, ½ teasp ginger, ½ teasp salt, 1 cup softened butter, 1 cup brown sugar, 1/3 cup maple syrup, 1 large egg, 1 ½ teasp vanilla essence, 3 cups rolled oats, 1 cup raisins.
- Preheat the oven 170°C. Line two cookie sheets with baking paper.
- Mix the flour, coconut, baking soda, cinnamon, ginger and salt in a large bowl.
- Beat the butter and brown sugar in a large bowl until creamy.
- Add maple syrup and beat until combined.
- Beat the egg and vanilla.
- Gradually beat in the mixed dry ingredients, followed by the oats and raisins.
- Shape tablespoons of the dough into balls the size of walnuts. Place on the prepared cookie sheets, spacing 2.5cm apart.
- Bake for 15-20 minutes until golden brown. Let cool on tray for 5 minutes then transfer to racks and let cool completely.
Women's Shed Branxton 