Preheat the oven to 180C. Line 2 baking trays with baking paper.
Combine the rolled oats, flour, coconut, brown sugar and seeds in a large bowl.
Place the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Dissolve the baking soda in the boiling water and add to the butter mixture. Stir into the dry ingredients.
Place heaped teaspoons of the mixture on to the prepared trays and lightly flatten with a fork. Bake for 12-15 minutes, until golden. - Makes about 40
TASTY CHEESE & PUMPKIN SEED COOKIES
Delicious as a snack or with drinks. Good to store in the freezer.
INGREDIENTS
2 cups grated very tasty cheddar cheese
1 1/2 cups plain flour
1/2 cup pumpkin seeds
125g butter, melted
METHOD
Combine all the ingredients in a large bowl and mix well by hand.
Take heaped teaspoons of the mixture, roll into balls and place on an ungreased baking tray and flatten with a fork. Chill for 1 hour.
Preheat the oven to 200C. Bake for about 25 minutes, until golden. - Makes about 36
CASHEW NUT BUTTER BISCUITS
Pic's nut butters are made with love in Nelson. It's a lovely story: picspeanutbutter.com
INGREDIENTS
125g butter at room temperature
1/2 cup Pic's cashew nut butter
1 cup brown sugar
1 large egg
1/2 tsp vanilla essence
1 1/4 cups plain flour
1/2 tsp salt
1/3 cup unsalted, toasted cashew nuts chopped
METHOD
Beat the butter, cashew nut butter and sugar in a large bowl, until smooth. Add the egg and vanilla essence and beat well.
Sift in the flour and salt and mix, until just combined. Wrap in plastic film and chill for 1 hour.
Preheat the oven to180C. Line 2 baking trays with baking paper.
Take heaped tablespoons of the mixture, roll into balls and place on the prepared trays.
Dip a fork into some flour and flatten the balls, cresting a criss-cross pattern.
Top with the chopped nuts.
Bake for about 12 minutes, until golden. - Makes about 20
SPANISH ALMOND COOKIES
Gluten-free and delicious served with coffee.
INGREDIENTS
2 cups sugar
1 cup water
1 small potato
1 lemon
450g ground almonds
3-4 Tbsp dark cocoa powder
METHOD
Place the sugar in a medium saucepan. Add half the water and stir well. Add the remaining water and heat on low until the sugar is dissolved.
Meanwhile, boil the potato until soft. Drain and mash well.
Finely grate the lemon rind. Squeeze half a teaspoon of lemon juice. Add the lemon juice to the syrup and simmer until the mixture is thick, about 10 minutes. Cool slightly.
Stir in the ground almonds, mashed potato and grated lemon rind. Stir well. Cover tightly and refrigerate overnight.
Preheat the oven to 180C. Line 2 baking trays with baking paper.
Roll the dough into small balls and place on a flat plate. Dust one side with cocoa, then turn them over and dust the other side.
Place on the prepared oven trays. Using your thumb, make indentations in the centre. Bake for about 15 minutes. Remove from the oven. Carefully lift each sheet of baking paper on to a wire rack to allow the cookies to cool. - Makes about 46
