Ginger and Coconut Oatmeal Cookies

I have been on a bit of an oaty cookie kick at the minute, and these are unusual in texture and flavour, but I really like them. The honey makes them a little bit floppy, but I really like the texture that it gives. The oats and coconut also give a nice firming quality.

You could add some orange or lemon to this, but I didn’t want to go overboard with flavours on the first attempt. As they are, they are delicately spiced, sweet and delicious.

Makes about 18 cookies, but next time I think I would make them a little smaller.

Ingredients

• 110g butter
• 100g sugar
• 1/3 cup (80ml) honey
• 1 tbsp fresh grated ginger
• 1 tsp vanilla sugar
• 1 egg
• 130g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp cinnamon
• 1/4 tsp salt
• 1 cup oats
• 1/3 cup desiccated coconut

Method

Preheat oven to 190 degrees.

Cream the butter, sugar and honey.

Add in the ginger, vanilla, egg, cinnamon and stir well.

Add in the flour, leavening agents and salt, and mix together until the batter has just come together.

Quickly stir through the oats and coconut, be careful not to overmix.

Spoon onto a baking sheet and bake for approximately 10 minutes until they have become a beautiful golden colour. Let cool on the tray for about 10 minutes and then carefully transfer to a wire rack to cool fully.

Pre-baking

Cooling on the rack

For storing. For the 10 minutes that these bad boys will hang around