Autumn spice cookies

Recipe from: 22 April 2015
recipes, bake, cookies, autumn

Ingredients 15
Servings 18
Time 00:15

Ingredients

  • 375
    ml
    oats
  • 125
    ml
    cake flour
  • 60
    ml
    desiccated coconut
  • 7.5
    ml
    ground cinnamon
  • 1
    tsp
    ground ginger
  • 1/4
    tsp
    nutmeg
  • 1/4
    tsp
    cloves
  • 1/4
    tsp
    allspice
  • 1/2
    tsp
    bicarb
  • 1/2
    tsp
    light brown sugar
  • 2
    Tbs
    golden syrup
  • 120
    g
    butter
  • FOR THE DRIZZLE:
  • 70
    g
    white chocolate chips / discs
  • 50
    ml
    vanilla yoghurt
 

Method

00:18
 

Preheat your oven to 180°C and line a baking tray with baking paper.

Place the oats, flour, coconut, cinnamon, ginger, nutmeg, cloves, allspice and bicarb in a bowl and mix well until everything is blended evenly. Set aside.

Place the sugar, syrup and butter in a small saucepan. Stir over a medium heat until the butter has melted and the mixture starts to bubble. Remove from the heat and add to the dry ingredients. Mix well until all the ingredients are combined.

Roll heaped tablespoons of the mixture into balls and arrange on your baking tray, allowing some space for spreading. Flatten each ball slightly with the palm of your hand.

Pop the tray in the oven for 15-18 minutes until the cookies have spread slightly and are golden. (turn the tray after 10 minutes for more even baking.) Transfer the cookies to a cooling rack and leave to cool completely.

To prepare the drizzle place the white chocolate and yoghurt in a small saucepan. Stir over a very low heat until the chocolate has melted and the mixture is smooth. Use a small piping bag or a spoon to drizzle the melted chocolate over the cookies. Leave to set.

Recipe reprinted with permission of Cupcakes and Couscous. To see more recipes, please click here.
 
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Read more on: cookies  |  bake  |  recipes
 

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