We used almond
and vanilla flavoured
granola, but any type can
be used. Cookies can be
made up to five days
ahead. Store in an
airtight container.TI P
Cookies can be made up
to five days ahead. Store in
an airtight container. Using
the same measuring cup, add
the oil first then the honey.
The oiled cup will allow
honey to pour
easily.TI P
Granola and
Macadamia Cookies
Makes 12, Prep 20 mins,
Cook 20 mins1½ cups crunchy granola (see tip)
1 cup wholemeal plain flour
¾ cup brown sugar, firmly packed
½ cup desiccated coconut
¹∕³ cup coarsely chopped macadamias
2 tsps ground cinnamon
125g unsalted butter, chopped
2 tblsps golden syrup
1 tsp bicarbonate soda
2 tblsps boiling water1 Grease and line two large oven trays
with baking paper.
2 Stir granola into flour, sugar, coconut,
macadamias and cinnamon in a large bowl.
3 Melt butter and syrup in a medium
saucepan over a low heat. Dissolve soda in
boiling water in a small heatproof jug. Add
to butter mixture in pan. Stir until frothy.
Remove pan from heat.
4 Add warm butter mixture to granola
mixture. Mix well until combined.
5 Roll ¼ cups of mixture into balls. Place
6cm apart on trays. Press to flatten slightly.
6 Cook in a moderately slow oven (160C),
swapping trays halfway, for about 18 to 20
minutes, or until golden brown and firm
to touch. Remove. Stand on trays for 10
minutes. Transfer to a wire rack to cool.Date, Coconut and Banana Cookies
Makes 14, Prep 20 mins, Cook 25 mins
1 cup pitted dates, chopped
¾ cup wholemeal plain flour
1 tsp baking powder
½ cup shredded coconut
½ cup oven roasted almonds
½ cup traditional rolled oats
½ cup dried banana chips
¼ cup vegetable oil
¼ cup honey
¹∕³ cup milk
1 egg
Extra 14 dried banana chips
1 Grease and line two large oven trays
with baking paper.
2 Process dates, flour, baking powder,
coconut, almonds, oats and banana
chips in a food processor until mixture
resembles coarse crumbs. Transfer
to a large bowl.
3 Whisk oil, honey, milk and egg
in a jug until combined. Add to date
mixture. Mix well.
4 Drop 2 tblsps of mixture onto a
prepared tray. Spread into a 5cm flat
circle. Gently press an extra banana
chip into the centre. Repeat with
remaining mixture and extra banana
chips, spacing circles 4cm apart.
5 Cook in a moderately slow oven
(160C), swapping trays halfway, for 25
minutes, or until golden brown and firm
to touch. Remove. Stand on trays for 10
minutes. Transfer to a wire rack to cool.Photos: Andre Martin. Styling: Janelle Bloom. Food preparation: Sarah-Jane Hallett. Recipe development: Kim Meredith.NEW
FOOD
IDEAS