Treats and things

There’s something about this wintery wet weather that makes me want to bake and cook. Despite what my blog may imply, we don’t usually have baking on hand, but last Saturday Mum and Dad were coming for afternoon tea and so I thought I’d whip something up. Mum is gluten free (though she can tolerate oats), so I thought I’d give these cookies a go but use Healtheries Simple Gluten Free Baking Mix rather than standard flour – they worked out a treat, though Chelsea Winter’s recipes usually do! Chelsea suggest having these with a cup of tea or glass of milk – they’re delicious with both, but I can also recommend having them with a naughty Baileys on ice before bed 🙂

Recipe below…

Golden Oat Cookies (Chelsea Winter)

150g butter
3/4 cup brown sugar
1 large free-range egg
2 tsp natural vanilla essence
1/4 cup golden syrup
1 1/4 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cup rolled oats
1 cup shredded or dessicated coconut

Preheat the oven to 200c.

Cream the butter and sugar until thick and pale (you can use a food processor, cake mixer or do it by hand). Add the egg and continue mixing until well combined. Add the vanilla and golden syrup and mix again.

Mix in the flour, baking soda, baking powder and spices. Add the oats and coconut and mix well to combine.

Roll out into balls roughly the size of a golf ball. Place 6cm apart on a tray lined with baking paper and bake in the centre of the oven for 10 minutes, or a few minutes longer if you like them extra chewy.

Cool for a few minutes on the tray then transfer to a cooling rack.