Oats, coconut and sultana cookies
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15 (makes 15 cookies)
Time to make:
30 mins (Hands-on time: 20 mins, Cooking time: 10 mins), plus 2 hrs chilling
$0.30 per serve
(at time of publication)
Full ingredients list:
100g reduced-fat table spread
1/2 cup packed soft brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup plain flour
2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
1 tablespoon skim milk
1/2 cup rolled oats
1/4 cup desiccated coconut
1/4 cup sultanas
Nutritional information (per serve)
Instructions and steps:
Step 1 Put table spread, sugar and vanilla in a large bowl; beat with an electric mixer until light and fluffy. Add remaining ingredients and mix until well combined.
Step 2 Shape dough into a ball and place on a large square of cling film. Roll dough into a log and wrap tightly in cling film.
Step 3 Refrigerate log for 2 hours, or overnight (if possible). When ready to bake, preheat oven to 180°C and line 2 baking trays with non-stick baking paper.
Step 4 Remove cling film from log; discard. Use a sharp knife to slice log into 15 rounds. Bake for 10–12 minutes until golden brown. Remove tray from oven and leave to cool for 5 minutes.
Step 5 Remove cookies carefully and place on a wire rack to cool.
If you freeze the log, thaw it before slicing and baking.
About this recipe
First published: November 2013