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Nutrition: per cookie

  • kcal279
  • fat15g
  • saturates6g
  • carbs36g
  • sugars20g
  • fibre2g
  • protein3g
  • salt0.27g
    low
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Method

  • step 1

    Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.

  • step 2

    In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.

  • step 3

    Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

Recipe from Good Food magazine, May 2011

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Comments, questions and tips (25)

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Overall rating

A star rating of 4.8 out of 5.32 ratings

v4bgs646x446424

Hmmm found these ok. A cross between a flapjack and a cookie. They were chewy, which was good, but too ‘bendy’ so they fell apart.

Frantic Flapjack

These were really really good. I made 18 biscuits but they were whoppers. If I made them again, I would make twice as much with the same mixture. The biscuits would then be a more manageable size.

IStanton

A star rating of 4 out of 5.

Really lovely! I added more golden syrup and half a teaspoon of cinnamon and are amazing! Will definitely make them again

LSet

A star rating of 5 out of 5.

Great recipe - easy & delicious. I used half pecans, half walnuts as I didn’t have enough pecans. The recipe makes quite large cookies (think supermarket bakery size) so I made 12 large and 11 smaller cookies out of one batch for depending on how I’m feeling :)

flauffy

A star rating of 5 out of 5.

These were absolutely delicious and so easy to throw together in a short amount of time. This recipe made about 16 cookies but I do think I made them quite a generous size. I also reduced the amount of sugar as there was so much already between the golden syrup, maple syrup and brown sugar!

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