Monday, 15 February 2010
Coconut, Choc Chip, Pecan and Oatmeal Biscuits
I love cafe style biscuits that are big, chunky and generous. Delicious to dunk in a steamy cup of coffee or even cold milk! I was yearning just that this morning, and thought I'd whip up a batch of biccies with whatever I have in my pantry. I made the recipe up as I went along, finishing up leftover packets of chocolate bits, nuts, oats etc. In the end there was just SO much stuff in it, I had to add a little more golden syrup to bind it all together.
Here's the recipe:
200g butter, melted
3 tbsp golden syrup (plus roughly 1 more)
2 egg yolks (they were leftover from my baking the day before, you can use 1 whole egg if you wish)
2 cups plain flour
1 cup self raising flour
1 cup dessicated coconut
1 cup rolled oats
1/2 cup choc bits
1/2 cup pecan nuts
1 cup brown sugar
Place butter and golden syrup in the microwave oven and zap for a minute or so until butter is melted. Cool slightly.
Mix all the dry ingredients in a large mixing bowl, make a well in the middle. Pour in butter, golden syrup and eggs and mix with a flat bladed spatula until combined. Drizzle a little more golden syrup if the cookie mixture is not holding together.
Roll into balls, mine are the size of golf balls, and then flatten slightly. Bake in a preheated oven at 180 degrees celcius for 15 minutes. Makes 24 giant size biccies. Oh make sure you space them out on your tray so they don't stick together.
These giant cookies are surprisingly very very yummy. Mmmm.... love the caramel, coco-nutty, oaty flavour with little burst of chocolate. The sweetness is just right, and the size is perfect. Just have 1 though, not 3 (if you can resist!) and it's just the right size for lunch boxes too.