Instagram photo because (1) I'm kind of lazy and (2) my camera needs to go to the repair shop since I dropped it in Ireland over the summer.
But seriously, don't let that stop you from making these quick and delicious cookies. YOU DON'T EVEN NEED EGGS. The recipe is my great-grandmother's, and I remember eating these when I was little and we went for tea at her house. My mom used to make these too. She still does, actually. Hi mom!
These are a very crumbly, spiced biscuit, great with tea in the afternoon. They come together very quickly in one bowl and you don't even need to grease the pan.
Ingredients:
1/2 c softened butter
1/2 c firmly packed brown sugar
1/2 tsp baking soda dissolved in 2 tbs hot water
1/2 tsp vanilla
1 c white flour
1 c oats
1/4 c dried coconut (unsweetened)
1/8 tsp (heaping) nutmeg
1. Preheat oven to 300ºF.
2. Cream butter and sugar until well mixed, then add in the baking soda mixture and the vanilla.
3. Stir in the flour, oats, and coconut. Mix. You'll have a crumbly-looking dough but don't worry.
4. Using your hands, form walnut sized balls of the dough. I find it works best if you flatten them a little bit so you have kind of a fat disk of dough, about 1 cm thick. If you are having trouble, you can add a tiny bit more water to help the dough form, but be careful not to add too much—1/4 tsp at a time!
5. Arrange the first batch on your ungreased baking sheet and then GENTLY press down on each cookie with a fork dipped in milk (to prevent sticking). This pressing gives the cookies their crumbled-looking edges. Don't press too hard or the cookie might fall apart.
6. Bake for 15 minutes, then let cool slightly on the pan before moving to a cooling rack and doing your second batch.
This amount of ingredients gives 2 dozen; the original recipe is double this and obviously gives 4 dozen, but we are only 2 people and 48 cookies is a lot for us.
Let me know how you like them!
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Fantastic!
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