I was browsing through my saved posts on Facebook when I came across a recipe I wanted to try. These coconut and oat breakfast cookies turned out really, really well!
They have a soft, chewy texture, with just the right amount of chewiness thanks to the shredded coconut.
They may look a little like classic cereal cookies, but I promise you they're much better!
While I was at it, I also tried making a quick bread, something along the lines of Irish soda bread. I wanted to make the most of having the oven on — these days, even switching it on feels like a luxury!
The blog where I found the bread recipe, which I won't name, called it Croatian milk bread. I've since come across several websites featuring pretty much the same recipe.
I do wonder whether anyone who has published it has actually made it, and, if so, whether they've tasted it! It was bland and rather disappointing, and only something I'd consider making in an emergency. Everyone at home agreed with me.
Oh well, I have hundreds of saved recipes waiting to be tried. Better luck next time!
In the meantime, here's the recipe for the cookies; if you're looking for more cookies idea check my Za'leti- Traditional Venetian Cornmeal and Raisin Biscuits or Ricciarelli: Traditional Italian Almond Cookies from Siena.
Chewy Coconut and Oat Breakfast Cookies
Soft, chewy breakfast cookies made with rolled oats, shredded coconut and brown sugar. They're easy to prepare, keep well in a tin and can even be frozen before baking.
Recipe
Yield: 20 cookies
Preparation time: 15 minutes
Resting time: None
Cooking time: 15–20 minutes
Total time: 30–35 minutes
Ingredients
125 g plain flour
85 g shredded coconut
100 g rolled oats
110 g brown sugar
50 g melted butter, cooled
½ teaspoon baking soda
1 tablespoon honey
A generous pinch of fine salt
Water, as needed
Method
Preheat the oven to 180°C (350°F).
Combine all the dry ingredients in a bowl. In a separate bowl, mix the melted butter and honey.
Add the wet ingredients to the dry ingredients and mix. If the dough seems too dry, add a little water at a time until it reaches a consistency that allows you to shape balls slightly larger than a walnut.
Arrange the dough balls well apart on a baking tray lined with parchment paper.
Bake for 15–20 minutes.
Remove the cookies from the oven. While they are still hot, gently flatten them with a spatula.
The cookies may spread on their own during baking, depending on the type of brown sugar you use. I used a very coarse, unrefined brown sugar, and mine stayed quite puffy. A less coarse sugar might produce flatter cookies.
Notes
Store the cookies in a tin. They keep well for quite a long time, although I doubt they'll last that long!
You can also freeze the unbaked dough balls. Once frozen solid, transfer them to a freezer bag and bake them whenever you fancy freshly made cookies. Just remember to add a little extra baking time when baking them straight from frozen.
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