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  coconut and crunchie cookies 
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ingredients

2 x 50g Crunchie bars, chopped
2 cups plain flour
1 cup shredded coconut
1 cup brown sugar
2 tspns baking powder
1 heaped tspn vanilla sugar
pinch salt
100g butter melted
1 tbspn coconut oil 
1 egg

method

Preheat oven to 175 degrees c.

Combine flour, coconut, sugars, baking powder and salt. Mix and create a well in the centre.

In a small pot over medium heat melt butter and coconut oil. Pour into the dry mixture and stir well.

Beat the egg and mix into the cookie dough. 

Add chopped Crunchie pieces. Mix well. 

Prepare a baking tray, line with baking paper or lightly grease with spray cooking oil.Roll spoonfuls of the mixture using your hands, place on tray and press down to form cookies. 

*Instead of rolling balls, you can make cookie logs. Roll portions of the dough into a log and wrap in plastic cling wrap. Place in freezer for a few hours or overnight. Then take it out, let it sit for 5 minutes, cut cookie slices, place on prepared baking trays and bake. Usually my peeps love to munch on a batch right away, so I roll enough balls to fill one tray then make cookie logs with the rest of the dough.

Bake for 15 minutes or until golden.

 

NOTES ON INGREDIENTS

Crunchies are a honeycomb bar covered in chocolate. Alternatively, replace with 50g honeycomb pieces and 50g cooking chocolate.

Coconut oil is available from most health food stores. Alternatively you can replace this with an extra 25g butter.

Vanilla sugar is available from delicatessens. Alternatively, replace with 1 tspn vanilla essence.

Plain flour can be replaced by other flours such as spelt or rice.

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