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Well what a week we have had. The weather has been simply beautiful and when it’s like this, how can one not feel all positive and energised? I have been busy in the kitchen, devising new recipes, baking for other people’s parties, planting bulbs all over the garden and thinking about future cookbook ideas. I think I have a new addiction. Baking all day every day! It seems to be one of the few things (as well as spending time with my partner D) that keeps my mind occupied and makes me somewhat happy.

My sister gave me a few little presents which I couldn’t wait to share with you. She had gone to Holland for a conference. When she came back, she gave me some lovely bulbs for the garden, a little box of sprinkles (like hundreds and thousands) and a very lovely present from a Kitchen Feasts fan.

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Sprinkles and the gift of cake decorations

Yes Yes, that’s right! I received my very first fan gift. I’m sooo delighted and honoured. This person had brought it all the way to Holland as she knew my sister would be there and gave it to her to pass onto me. This is one of the loveliest things that a reader could do. I am very touched. And what better than cake decorations? Cant wait to make something with them.

In the little box, are sprinkles. It turns out that people eat sprinkles on toast in Holland for breakfast… I’m not sure how this is a good idea, but if you love sprinkles, then I suppose it is.

Back to the topic of the blog : Food. I often forget that cookies are a simple source of joy. When I think about baking, it is usually about cakes or bread but in the last week I have been playing around with several cookie recipes to get them just right. And bingo, we have nailed (well in our opinion anyway) the yummiest oat cookies. Crisp on the outside and chewy on the inside. Not too sweet and the coconut adds a lovely texture. You just simply have to give them a go!

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OAT AND COCONUT COOKIES

  • 60 g unsalted butter
  • 60 g coconut oil
  • 100 g light brown Demerara sugar
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 130 g plain flour
  • 90 g large oats
  • 100 g shredded coconut
  • 2 tbsp boiling water
  • 1 tbsp baking soda

THE HOW

In a saucepan, melt the butter and coconut oil. Don’t boil, just melt.

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Take off the heat and add the sugar, honey and maple syrup and stir.

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Pour into a large bowl. Add the flour, oats and coconut and mix till well combined. Add the baking soda to the boiling water, stir to dissolve. This may bubble up so do it in a cup or small bowl. Pour this over the dough and mix again.

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Using an ice cream scoop or a soup spoon, scoop into balls, and place on a baking sheet. The mixture should make about 12-15 cookies.

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Pre heat the oven to 180 C/160 C fan oven.

Meanwhile chill the cookie balls in the fridge for 15 minutes.

Remove from the fridge and space the cookies about 2 inches apart.

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With your finger gently press the balls down a little, otherwise you have big ball-shaped cookies and they won’t cook in the middle properly. Pop into the oven for 9 minutes. They should be golden brown on the outside and still a little soft.

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Cool on the tray for 5 minutes as they will be too soft to move. Then transfer to a wire rack to cool completely.

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