This is a popular Oatmeal Cookie which had been made by many blogger friends during Christmas. The original recipe came from Irene of Myme. Thanks Irene for sharing this crispy and crunchy recipe. I love this recipe because no egg is added and it is so fragrant with the addition of golden syrup and dessicated coconut used. You don’t need to use the cake mixer at all. So easy to make! Few of my friends tasted this cookie and they gave the thumbs up for it. Definitely a keeper recipe and great to serve for the Chinese New Year too!
Crispy Oatmeal Cookies
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 150g Butter
- 3 tbsp Golden syrup
- 2 tbsp Hot water
- 1½ tsp Baking soda
- 100g Instant oats
- 100g Dessicated coconut
- 150g Plain flour
- 110g Caster sugar (I used light brown sugar)
- 30g Dried apricot (optional)，diced
Instructions
- Melt butter and golden syrup together to light boil.
- Mix baking soda into hot water till dissolved.
- In a large bowl, combine instant oats, dessicated coconut, plain flour and sugar, mix well.
- Pour in the melted butter mixture and baking soda water, blend well.
- Using a teaspoon to scoop batter and drop on the lined baking tray, not too close as the cookie will spread up after baked. Bake at preheated oven 160C for about 18-20 minutes. (I baked for 18 minutes)
3.5.3226
麦燕饼干
- 材料：
- 150克 牛油
- 3汤匙 黄金糖浆
- 2 汤匙 热水
- 1 1/2 茶匙 苏打粉
- 100克 即煮麦片
- 100克 干椰丝
- 150克 普通面粉
- 110克 细砂糖 （我用赤砂糖，所以饼干会比较黑）
- 30克 杏脯 （可不加），切粒
- 做法：
- 将牛油和黄金糖浆煮至溶化 （要有微微的滚）。
- 将苏打粉放入热水中溶解。
- 在一大盆里，放入即煮麦片，干椰丝，普通面粉和细砂糖混合拌匀。
- 倒入（1）和（2），搅拌均匀。
- 用汤匙将面团排放在涂油的烤盘上，切勿把烤盘里都饼干排得太靠近，否则烘烤时因膨胀而互相连接。 烘烤越18-20分钟（160C)或至在金黄色便可。
I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014
