Homemade cookies are absolutely delicious and quick and easy to make. This cookie recipe uses oats, coconut and wholemeal self-raising flour – but you can substitute white flour if you wish.
The cookie mix will take around 10 minutes to prepare and another 12 to 16 minutes to cook – and will make around 20 average sized cookies.
To keep things simple, I use a cup measure. The cup should hold approximately 250g/8 fl oz of liquid.
Cookie Recipe – Ingredients
- 1 cup rolled oats
- 1 cup dessicated coconut
- 1 cup wholemeal self-raising flour
- Half cup currants (or sultanas)
- Half cup raw brown sugar (or any other sugar)
- 125 g butter or usual spread
- 2 tablespoons honey
- 2 tablespoons water
Cookie Recipe – Method
- Put all the dry ingredients in a bowl and mix
- Gently melt the butter in the microwave then stir in the honey and water
- Add this liquid to the dry ingredients and combine
- Using your palms, roll small quantities of the mixture into balls
- Place the balls, well apart, onto two greased oven trays (or use baking paper on the trays)
- Using the bottom of a glass, gently press on top of all the balls to flatten them slightly
- Bake in a moderate over for 12 to 16 minutes until golden
- Let the cookies cool completely on the tray (they will harden as they cool)
Variations and Handy Hints
- As mentioned earlier, you can use self-raising white flour for this cookie recipe instead of wholemeal if you wish
- If using plain flour (rather than self-raising) remember to add 1 teaspoon of baking powder
- You can substitute the currants or sultanas with chocolate chips
- You can omit the currants or sultanas for a no-fruit variety
- Don’t panic when you bring the cookies out of the oven and they are not hard – they will harden as they cool
- Keep in an airtight container for a day or two (if they last that long)
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