You can be sure that not every time you attempt a bake it will go according to plan. #BakeFails are assured, especially when trying new recipes. Drop cookies this week for the fourth week of my 52 Week Baking Challenge at first resulted in this outcome:
As you can see, it was a delightful fail. The smashed plate was for photographic effect in how I felt about the outcome, but I didn’t have a good cookie – the mixture spread too much resulting in a thin cookie which wasn’t what I wanted, although my house brother Dion happily munched the lot!
Love my baking community though; when I posted of my trouble, fellow Redditor /u/8-BitBaker piped up and sent to me this guide from blogger Tessa Arias, who sure has a handle on her cookies! Apparently I’d missed a step on refrigerating the dough. D’oh!
Undeterred and sure to have a successful bake, my next bat at doing a drop cookie was a more wholesome biscuit (my mood for chocolate had since passed). Equally delicious though, these Golden Oat Biscuits (because that’s what we call cookies in England where I was born dontchaknow) were moreish and turned out beautifully. Here’s to learning more things in the next 48 weeks, and more fortuitous #BakeFails!Print
Moreish golden crumbly biscuits perfect for morning tea and coffee.
- 1 cup rolled oats
- 1 cup plain flour, sifted
- 1 cup dessicated coconut
- 1 cup sugar
- 4 tsp golden syrup, warmed
- ½ cup butter, melted
- 2 tbsp boiling water
- 1 tsp bicarbonate of soda
- Preheat oven to 180C (350F). Grease two baking trays or cookie sheets.
- Place the rolled oats, flour, coconut and sugar in a large bowl. Combine the golden syrup, butter, water and bicarbonate of soda.
- Pour the syrup mixture into the dry ingredients and mix well to combine. Drop tablespoons of the mixture 3cm apart onto the trays and bake for 10-15 minutes or until the biscuits are just firm. Stand on trays for 3 minutes before transferring to wire racks to cool.
Keywords: drop cookie, biscuit, oat, coconut