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AWT018 gbcs david griffen 241 (h)

  • 20mins to prepare and 15 mins to cook
  • 15

GBClogo recipe

Andy Water’s Coconut cookie crumble is an ideal recipe if kids are happy to get their hands all gooey.

Preheat the oven to gas 4, 180°C, fan 160°C

Line a baking tray with baking parchment – see if the kids can help laying this down.

In a large mixing bowl, combine the flour, sugar, coconut and oats, blending well – messy, floury kids’ hands should be the sign of a job well done. Just make sure their hands are washed before getting stuck into the mix.

In a small pan, melt the butter and golden syrup over a low heat.

In a small bowl, dissolve the bicarbonate soda in 2tbsp of boiling water. Combine with the golden syrup and butter.

Make a well in the centre of the dry ingredients, and pour in the warm golden syrup mixture, mixing well until it forms a dough.

Take a heaped teaspoon of the mixture and roll into balls. Place onto the baking tray and press down slightly to flatten. Repeat until all the mixture has been used up – little hands will make light work of rolling the dough into balls – and then flatten down into cookies.

Place into the preheated oven for 15-20 minutes, until the biscuits are golden.

Once baked, remove and place straight onto a wire rack to cool before serving.

 

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