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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is based on a recipe from Beatrice Ojakangas’, Great Holiday Baking Book. She explains, “Australians still participate in the tradition of four o’clock afternoon tea, which can be a simple or formal occasion, and features a selection of sandwiches, scones, cookies, and cakes that are fancy and plain. This is the time to rest and ‘restoke the furnace.’ These thin, crisp oat and coconut drop cookies are a welcome part of the simplest or most elaborate tea. I haven’t yet tried this. Ingredients:
1 cup rolled oats, uncooked |
3/4 cup sweetened flaked coconut |
3/4 cup all-purpose flour |
3/4 cup sugar |
1/2 cup unsalted butter, at room temperature (1 stick) |
1 tablespoon honey or 1 tablespoon light corn syrup |
3 tablespoons boiling water |
1/2 teaspoon baking soda |
Directions:
1. Preheat oven to 350°F Lightly grease two baking sheets or cover them with parchment paper.
2. In a medium-sized bowl, mix well oats, coconut, flour, and sugar. Mix in butter and honey.
3. In a small bowl, mix boiling water and baking soda together and add to the flour mixture.
4. Drop rounded teaspoonfuls of dough 3 inches apart onto prepared baking sheets.
5. Bake for 10 to 12 minutes, until crisp and golden brown.
6. Cool on the baking sheet for 30 seconds. Loosen with a thin spatula and cool on wire racks. If the cookies stick to the sheet, return to the oven for 1 minute, then loosen with a spatula.
7. When cool, store in an airtight container.
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