|Coconut cornflakes cookies|
I toasted the coconut to get a more intense flavour. This is optional. I also used dark syrup. This is optional also. I like using syrup since it deepens the flavor and makes the cookies even more crispier. I find coconut, cornflakes and syrup to be a wonderful combination. If you don’t use syrup and find that the cookie dough is a little dry, add milk, a small amount at a time until you get the right consistency.
The recipe recommends butter. To make the cookies healthier, or should I say less unhealthier, I used half butter and half neutral oil. It worked perfect. If you are conscious about using too much butter, try substituting half oil and the difference will be hardly noticeable.
What I usually do is either scale down the recipe or freeze part of the dough and bake it another day. The problem is that if I bake all the cookies at once it will disappear in no time and I will feel really guilty afterwards. The good thing is that cookie dough freezes pretty well. I find that it does not really affect the flavor or quality.
200g butter, at room temperature
1½ cups dessicated coconut
1½ cups sugar
1½ cups plain flour
1 cup crushed cornflakes
1 cup rolled oats
3 tablespoon (60ml) dark or golden syrup
1 teaspoon vanilla essence
1 teaspoon baking powder
1. Cream butter and sugar until light and fluffy.
2. Add egg, vanilla essence and syrup and mix thoroughly
3. Mix together sifted flour, baking powder, rolled oats, coconut and cornflakes
4. Stir into creamed mixture. Add milk, a small amount at a time, if the dough is too dry
5. Place small balls on a baking tray and flatten slightly.
6. Bake at 180C for 10-12 minutes, until golden brown and delicious