This recipe is unfortunately not for those who have nut and dried fruit allergies. It is full of flavour and texture and my partner declared it my best cookie ever. The house smelt amazing while these were baking and though the original recipe says to only bake it for 20 mins, my cookies took nearly an hour to bake at 160ºC (probably my crappy oven). The result was a cookie that was crisp on the outside (especially the coconut) and still slightly moist on the inside. The 225gms of butter that went into this recipe might have something to do with its awesomeness.
For those who don’t know, Donna Hay is an Australian food stylist (whatever that means) and magazine editor. All I can say is all Donna Hay recipes that I have tried have been a success. The proportions she mentions are perfect and she is one of the few chefs whose recipes I tend to use as is. If you come across a magazine/cook book written by Donna, do give it a glance and you will find something that to whet your appetite for cooking.
1 cup rolled oats
1/2 cup dessicated coconut
2 cups plain flour
3/4 cup brown sugar
225 gms of melted butter (or margarine for a vegan option)
1/2 cup of chopped, dried apricots
2/3 cup of hazelnuts with skins on (I chopped them into halves)
1 teaspoon soda bicarbonate (baking soda)
1. Preheat the oven to 160ºC. Place non-stick baking paper on two baking trays in preparation for the cookies.
2. In a large bowl, add oats, coconut, flour, nuts, apricots, baking soda and sugar. Mix until the ingredients are evenly combined.
3. Make a well in the centre of the bowl and pour in the melted butter.
4. Use your hand to bring the dough together and make them into balls about 3 cms in diameter.
5. Flatten them slightly between your palms and place on the prepared baking trays. This recipe makes approximately 24 medium sized cookies.
6. Bake at 160ºC for 20 minutes or until the cookies have gone golden brown on top.
7. Eat while warm on their own or with a cup of tea.