Chewy, crunchy Oatmeal Coconut cookies

Today’s the first day of our third school term here in Zimbabwe. What to put in the kids’ lunchbox can be a headache! These hi-fibre oatmeal cookies are quite easy to make and don’t need a lot of time in preparation. You can even do them early morning and pack into the lunchbox. Or you could prepare them the day before if you like. These can also be for the office lunchbox too! Kids and adults alike will enjoy them. These will obviously be in addition to something else you would have packed in the lunchbox!

Equipment

• Mixing bowl
• Sieve
• Wooden spoon
• Baking sheet
• Baking paper
• Jug
• Saucepan
• Tablespoon
• Teaspoon
• Measuring scale

Instructions

1. Get your ingredients together. These include; 125 g plain flour
   75 g desiccated coconut
   100 g castor sugar
   90 g old fashioned oats
   75 g raisins, chopped
   100 g margarine
   1 tbsp toffee/golden syrup
   1 tsp baking powder
   2 tbsp boiling water
2. Preheat oven to 160 degrees Celsius. Line your baking sheet with baking/wax paper, lightly grease and set aside. Get your ingredients ready.
3. Sift the flour into your mixing bowl. Add your sugar, coconut, chopped raisins and old fashioned oats, combine well and set aside.
4. Put your baking powder in a jug/ jar, add the boiling water and stir.
5. Put the margarine in a saucepan and add the syrup.
6. As soon as the margarine melts remove saucepan from heat and pour the baking powder mixture.
7. Take set aside bowl with dry ingredients and make a well in the middle. Whilst the melted margarine mixture is still warm immediately pour it into the bowl with dry ingredients. Mix until everything is just combined.
8. Spoon a level tablespoon of the mixture onto the baking sheet, and press down gently. Keep the cookies about 3 cm apart.
9. Bake in preheat oven for 10-15 minutes or until they are a beautiful golden brown colour. Allow them to cool on a cooling rack for about 5 minutes and they’re ready to eat. Store in an airtight container.