You will need:
4 oz (1 1/4 cup) large oats
4 oz (1 1/4 cup) regular oats
2 oz (1/2 cup) whole wheat flour
1/2 teaspoon baking powder
2 1/2 oz (1/2 heaped cup) raisins
1 oz (1/3 heaped cup) shredded dried coconut
Place all of the above ingredients in a bowl and mix together.
meanwhile, heat gently in a pan the following:
4 oz (1 stick) butter
2 oz (1/2 cup) soft brown sugar
2 large tablespoons golden syrup (not sure of the American version)
DO NOT LET IT BOIL!
once melted, add to the dry ingredients and mix well, add egg and mix again.
Now you are ready to spoon out onto baking trays. I always use non stick foil or parchment to line my trays for easy transfer. No real absolute way to do these, but for the sake of a ‘recipe’ place approx, 1 tablespoon onto trays, about 1 1/2″ apart and gently press down the top.
Bake in oven 350F, 180C or gas mark 4 for 15-20 minutes until light golden brown. I turn off my oven at 15 minutes and leave the cookies in there to crisp and cool. Makes approx 24 cookies.
Very versatile recipe, you can add which ever dried fruit you like, maybe currents or cut up dried apricots (use the organic ones which have not been subjected to sulfuric acid to make them look bight orange) they will give a yummy rich caramel flavour, add any kind of nuts or may be a tablespoon of peanut butter?!
Like in the picture, if you don’t want cookies, make into a slab and cut when warm but don’t remove from tray until cool. The ones pictured also have cut up apricots instead of raisins.
copied from The Mother Huddle.