Wednesday, 19 August 2015

Cranberry, Pecan and Chocolate cookies

225 grams cups oats
75 grams desiccated coconut
225 grams plain flour
1 teaspoon salt
1 teaspoon cinnamon
350 grams light brown sugar, packed
250g  unsalted butter
125 ml  maple syrup
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
60 ml boiling water
1 teaspoon vanilla extract
100 grams pecans
100 grams dried cranberries
100g chocolate chips-milk or dark                                                              

Preheat oven to 150 C , and line two baking sheets. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl and stir to combine. Combine butter, maple syrup and golden syrup in a saucepan. Heat over medium heat until butter melts, stirring, then remove from the heat. Mix the bicarbonate of soda with the boiling water, then stir this into the butter and syrup mixture along with the pecans, cranberries and vanilla extract. Mix the liquid ingredients into the dry ingredients, and then stir in the chocolate chips.
Take golf ball sized lumps of the mixture, and lightly roll into balls. Place on baking sheet, and flatten slightly, leaving a 5cm gap between then cookies. Bake for 20-25 minutes. Allow to cool on the sheets for 5 minutes, and then transfer with a fish slice to a wire rack.

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