Wednesday, 26 October 2011

Caribbean Coconut and Raisin cookies

These are probably just the quickest and easiest cookies to make - ideal for when you just want something pronto to nibble after dinner. The great thing about this recipe is that you can vary the ingredients, substitute cranberries instead of raisins, or ginger, chocolate, pecan nuts, pistachio nuts, the list goes on!

Crispy on the outside, slightly chewy on the inside..
175g plain flour
1 tsp baking powder
125g butter
85g brown sugar
55g castor sugar
1 egg
100g raisins
75g dessicated coconut
1/2 tsp rum flavouring optional


Preheat oven to 190 C or gas mark 5.
Grease and lightly flour baking trays.

Place all ingredients in large mixing bowl and make a well in the centre and add the egg. Whisk together until forms a soft dough.

Place teaspoonsful of mixture onto prepared baking trays and bake for 8-10 minutes.

I was too busy eating first and second batch, I left batch 3 in too long!

Leave to cool on tray for a few minutes and then move to cooling rack.

Makes about 30 cookies, but they're so more-ish it won't feel like it!  Best eaten whilst still warm and with a cup of tea.

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