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Cherry And Coconut Cookies Recipe
|Plain flour||6 Ounce (175 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Caster sugar||4 Ounce (100 Gram)|
|Rolled oats||4 Ounce (100 Gram)|
|Desiccated coconut||2 Ounce (50 Gram)|
|Glace cherries||2 Ounce, quartered (50 Gram)|
|Vegetable oil||Pint (150 Milliliter)|
|Egg||1 , lightly beaten|
|Vanilla essence||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6432 Calories from Fat 4700
% Daily Value*
Total Fat 534 g821.3%
Saturated Fat 99.3 g496.5%
Trans Fat 0 g
Cholesterol 217.5 mg
Sodium 667.9 mg27.8%
Total Carbohydrates 388 g129.2%
Dietary Fiber 24.6 g98.3%
Sugars 165.2 g
Protein 38 g76%
Vitamin A 6.1% Vitamin C 1.4%
Calcium 35.5% Iron 45.5%
*Based on a 2000 Calorie diet
Stir in the sugar, oats, coconut and quartered glace cherries.
Make a well in the centre of the dry ingredients and add the oil, egg, milk and vanilla essence.
Gradually beat the liquids into the dry ingredients until they are well mixed and a soft dough is formed.
Drop heaped teaspoonfuls of the mixture on to two ungreased baking trays.
Space the biscuits well apart to allow room for spreading.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 8-10 mintues, or until golden.
Leave the cookies to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, cleaning the trays between each batch.