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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is as near as a South African 'Woolies' choc chip cookie as can be... It was adapted from 2 other recipes to get the texture and taste to satisfaction Ingredients:
250 g butter or 250 g margarine |
2/3 cup sugar |
2 cups flour |
2 cups coconut |
2 cups oats |
2 tablespoons golden syrup |
2 tablespoons boiling water |
1 teaspoon bicarbonate of soda |
1/2 cup pecan nuts, chopped |
1 cup chocolate, nibs or 1 cup chocolate chips |
Directions:
1. Mix syrup, bicarbonate of soda and boiling water in a small bowl.
2. Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.
3. Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.
4. Roll dough into sausage shape 2cm in diameter approximately.
5. Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.
6. Bake in moderate oven till golden brown.
7. When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.
8. Keep in airtight tin, and if they soften re-dry in oven.
9. Eat plain or pipe squiggly line over with melted milky bar chocolate.
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