I’m ok at making cookies, I wouldn’t say I was great – so my expectations were not particularly high when I made this last week… but oh my. The perfect combination of crunchy on the outside and chewy in the middle. An easy lunchbox treat.
125g self-raising flour
100g rolled oats
170g caster sugar
40g malted milk powder
65g desiccated coconut (I only had shredded so used that)
150g unsalted butter
Preheat the oven to 180C. Line two baking trays with baking paper.
Sift the flour into a large bowl and add the oats, sugar, milk powder and the coconut. Mix together and make a well in the centre.
Place the honey, 1T hot water and the butter into a small saucepan. Stir over low heat until the butter has melted. Pour the butter mixture into the well in the dry ingredients and stir with a wooden spoon until a soft dough forms.
Shape tablespoons of dough into balls, place well apart on the prepared trays and flatten slightly. Bake for 12-15 mins or until golden brown around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
These cookies will keep, stored in an airtight container, for up to 1 week.