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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 50 |
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Was given to me by a friend I have played with it to get consistency right, very crunchy cookie not soft Ingredients:
500 g butter |
460 g sugar (white) |
300 g golden syrup |
2 teaspoons baking soda |
550 g all-purpose flour |
550 g rolled oats |
2 cups pumpkin seeds |
2 cups sunflower seeds |
2 cups chopped dried apricots |
2 cups threaded coconut or 2 cups flaked coconut |
Directions:
1. Bring butter, sugar, and syrup to the boil add soda mix until frothy.
2. Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.
3. Add hot mixture to dry ingredients.
4. Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.
5. bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.
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