Name: Autumn spice cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 375 ml oats; 125 ml flour cake; 60 ml desiccated coconut; 7.5 ml cinnamon ground; 1 tsp ginger ground; 1/4 tsp nutmeg ground; 1/4 tsp cloves; 1/4 tsp allspice; 1/2 tsp Bicarbonate of soda; 1/2 tsp brown sugar; 2 Tbs golden syrup; 120 g butter; 70 g white chocolate chips; 50 ml yoghurt vanilla

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Ingredients (14)

375 ml	oats
125 ml	flour — cake
60 ml	desiccated coconut
7.5 ml	cinnamon — ground
1 tsp	ginger — ground
1/4 tsp	nutmeg — ground
1/4 tsp	cloves
1/4 tsp	allspice
1/2 tsp	Bicarbonate of soda
1/2 tsp	brown sugar
2 Tbs	golden syrup
120 g	butter

FOR THE DRIZZLE:

70 g	white chocolate — chips
50 ml	yoghurt — vanilla

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Method:

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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