This week found us out of Christmas cookies and kids back to school and back to the need for something to put in their lunches. The weather has turned quite cold, requiring something more substantial and wholesome than delicate holiday treats. I also have leftover baking ingredients to use.
Years ago, an Aussie mom brought these quintessentially down-under biscuits to an International Day at school. I liked that the recipe uses unsweetened coconut instead of the sugary Bakers brand that I had known growing up. I also love golden syrup, which helps keep baked goods fresh without being cloyng like the dreaded corn syrup (these cookies were originally mailed to soldiers in the Australian and New Zealand Army Corps during World War I, so they needed to keep well). Dark brown sugar does this too, so if you can’t find the golden syrup easily see the substitution.
I got my coconut from King Arthur Flour, but Bob’s Red Mill makes it too.
Note: My dough was a bit crumbly, so I’ve adjusted the oat and flour measurements a bit below – your dough should be easier to handle. My cookies did turn out fine though.
¾ cup rolled oats
¾ cup flour
½ cup sugar
¾ cup shredded coconut (the unsweetened stuff is pretty fine – no worries)
2 tablespoons golden syrup (if you can’t find this, substitute ¾ cup DARK brown sugar for the white sugar and syrup)
½ cup butter (1 stick)
½ tsp. baking soda
1 tablespoon hot water
Preheat oven to 315 degrees. Mix dry ingredients in a large bowl. Melt butter in saucepan with golden syrup. Mix baking soda and water, then add to pan and mix. Pour the wet ingredients over the dry and mix well.
Place flattened tablespoons* of dough onto parchment lined baking sheets, about 1 inch apart. Bake 8-10 minutes until golden. Transfer to wire rack.
*I made these big and got 12 cookies. They took about 12 minutes, then I left them on the pan out of the oven for another 5 minutes. The original recipe has a yield of 24 cookies.