Ingredients
1/4 cups Sugar
1/4 cups Whole Meal Flour
1 cup Rolled Oats
1 cup Coconut
3-1/2 Tablespoons Butter
2 Tablespoons Golden Syrup
2 Tablespoons Boiling Water
1-1/2 teaspoon Baking Soda
1/4 cups Plain Yogurt
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat the oven to 190C/375F. Combine the sugar, flour, rolled oats and coconut in a bowl and make a small well in the centre. In a small pan, melt the butter and golden syrup (you can use honey) over a low heat. While the butter is melting, whisk the boiling water and baking soda together in another small bowl. Take the butter off the heat and add the bicarby water-it should froth up delightfully. Add this mix to the dry ingredients and stir together. Then dollop in the plain yogurt. Mix it thoroughly and then roll into little balls and place them on a greased baking dish about 2 inches apart. If you like, you can flatten out the cookies with the palm of your hand before you pop them in the hot oven. They'll be done in 10-15 minutes!