Treacle Oat Cookies
Crisp oat and coconut cookies with rich treacle for a full flavour.
- 100 g self-raising flour sifted
- 75 g rolled oats
- 25 g desiccated coconut or mixed seeds (sunflower, sesame, pumpkin)
- 100 g butter
- 125 g caster sugar
- 2 tbsp treacle
- 1 tsp bicarbonate of soda
- 1 tbsp milk
Combine flour with oats and coconut
Put butter, sugar and treacle into saucepan, very slowly bring to the boil, stirring all the time.
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.
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.
Calories: 89kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 83mgPotassium: 45mgSugar: 6gVitamin A: 105IUCalcium: 7mgIron: 0.3mg
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