Our party of wine tasters loved this amazing starter. Slices of toasted French bread are topped with toasted pine nuts after being coated with a prosciutto and Parmesan cheese mixture.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 cup quick cooking oats
- 1 cup all-purpose flour
- 1 cup dry unsweetened shredded coconut
- 1 cup brown sugar
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 2 tablespoons boiling water
- ½ cup butter
- 1 tablespoon golden syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
- Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.
- Ground ginger can be substituted with fresh finely minced ginger — reduce quantity slightly. Golden syrup can be substituted with light-flavored molasses, but golden syrup is definitely better!
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 111 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These were great! Love the texture, and the flavour was a nice change from our usual. I didn’t have baking soda, so substituted 4.5 tsp of baking powder which needed a little extra boiling water to dissolve; I also used corn syrup as a sub for the golden syrup. I drizzled a touch of maple syrup on the dough after it was all mixed, for a little sweetness and extra stickiness. I might cut the ginger in half if I made them again, but my husband liked the recipe as I made it! We like our cookies on the flat and crunchy side so I pressed the dough balls down good before baking, and they came out nice and brown in ~10 minutes (a little less, because my oven runs hot).
I added an egg to the mixture because, like another reviewer mentioned, it was like granola. Even with the egg they barely held together but I figured that the baking process would take care of it. Other than this difficulty the cookies turned out nice. Could have used more ginger but that’s just my preference.
These taste delicious, but came out very flat and greasy. I followed the directions exactly but may try them again with less butter.
Thank you, Aussie Gal! If anyone finds the mixture does not stick together, add a teaspoon of water and problem solved! This is the recipe I have been looking for.
Hi, I tried to make those cookies, and followed the recipe… but they ended up not holding together, really dry. It was like some kind of granola mix.
Yum – so easy and loved by everyone. So popular and easy that at my daughters’ school it has been adopted as THE cookie recipe by the home ec department. These cookies were developed to send to Australian and New Zealand troops during WW!, so you can be sure they keep extra well. The ginger is not a traditional ingredient, though, andI leave it out. If you have trouble finding golden syrup, try a British food store or substitute maple syrup.
These are a very enjoyable, easy little cookie to make. My daughter was dubious, but we both thought they were great! Oh, and since I make my ‘brown sugar’ by adding molasses to dehydrated cane juice sugar, I simply added a little more to replace the golden syrup. That worked fine. Thanks so much for sharing, this one is a keeper.
simple recipe – classic taste!
Very good – thank you
These are very good!! Hope other people try to make them and enjoy them also!! ; )