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A stack of delicious Treacle Oat Cookies

Treacle Oat Cookies

Janice Pattie
Crisp oat and coconut cookies with rich treacle for a full flavour.
3.86 from 28 votes
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Baking, Dessert
Cuisine British
Servings 24
Calories 89 kcal

Ingredients
 

  • 100 grams self-raising flour sifted
  • 75 grams rolled oats
  • 25 grams desiccated coconut or mixed seeds (sunflower, sesame, pumpkin)
  • 100 grams butter
  • 125 grams caster sugar
  • 2 tablespoon treacle
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon milk

Instructions
 

  • 100 grams self-raising flour, 75 grams rolled oats, 25 grams desiccated coconut
    Combine flour with oats and coconut
  • 100 grams butter, 125 grams caster sugar, 2 tablespoon treacle
    Put butter, sugar and treacle into saucepan, very slowly bring to the boil, stirring all the time.
  • 1 teaspoon bicarbonate of soda, 1 tablespoon milk
    Remove from heat. Add bicarbonate of soda dissolved in milk.
  • Pour hot mixture on to dry ingredients. Mix thoroughly. Leave on one side for 30 minutes or until firm.
  • Break off 18 pieces of mixture and roll into walnut sized balls.
  • Transfer to buttered baking trays (leaving room between to allow for spreading), Bake in centre of moderate oven 170C for 10 -12 minutes.
  • Leave on trays for 1 or 2 minutes before transferring to wire cooling rack. Store in an airtight tin when cold.

Notes

Do watch your oven temperature, as ovens can be slightly different and the high sugar content means that these cookies may burn around the edges if the oven is too hot. 
 

Nutrition

Calories: 89kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 83mgPotassium: 45mgSugar: 6gVitamin A: 105IUCalcium: 7mgIron: 0.3mg