You can try endless flavour variations in these moreish cookies. Experiment with dried blueberries, sour cherries, chopped dried apricots or even a handful of nuts.
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 100 g (3½ oz/1 cup) rolled (porridge) oats
- 40 g (1½ oz/½ cup) shredded coconut
- 70 g (2½ oz/½ cup) dried unsweetened cranberries
- 125 g (4½ oz) butter, chopped
- 115 g (4 oz/¹⁄³ cup) rice malt syrup
- ½ tsp bicarbonate of soda (baking soda)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 10 minutes
Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Combine the flour, rolled oats, coconut and dried cranberries in a large bowl.
Stir the butter and rice malt syrup in a small saucepan over low heat until melted and combined. Mix in the bicarbonate of soda then, when frothy, add to the oat mixture and stir until well combined.
Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm (1½ in) apart. Press down lightly with your fingertips to flatten the balls to about 1.5 cm (½ in) thick. Bake for 12–15 minutes or until the edges start to colour slightly. Remove from the oven and leave to cool on the trays for 10 minutes. Transfer to a wire rack to cool completely.
These biscuits will keep for up to a week in an airtight container.
This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.