Wendy's delovely cookies
I recieved an unexpected gift of food – a crisp cookie – in a fashion shop in the Matakana village recently. Owner Wendy Adams, who used to run a bed and breakfast, said she had shared this recipe with many of her guests. Having made a batch of her cookies, I decorated some with melted chocolate and sandwiched others together with passionfruit icing. They are also fabulous unadorned, and would make a great Mother’s Day gift, packaged in pretty paper.
|225 g||Butter, softened|
|½ cup||Brown sugar|
|1 tsp||Baking soda|
|1 tsp||Baking powder|
|1¼ cups||Rolled oats|
|1 tsp||Vanilla essence/extract|
|½ cup||Chocolate bits|
|5 Tbsp||Sunflower seeds|
|70 g||Sliced almonds|
- Preheat the oven to 170C. Prepare 2 large well-greased trays.
- Beat the softened butter and sugars until pale and fluffy. Mix in the beaten egg.
- In a separate bowl mix the flour, baking soda, baking powder and salt. Fold this into the butter mixture. Blend in the coconut, rolled oats and vanilla essence. Finally, stir in the chocolate, seeds and almonds.
- Drop dessert spoonfuls onto the trays, and press down lightly with a fork. Bake for about 15 minutes or until golden.
- Store in an airtight tin.
- Melt the chocolate in a small bowl over boiling water and spread a little chocolate on the underside of each cookie. Dry on a cake rack.
- For the icing, melt the butter, then stir in the icing sugar and passionfruit pulp (juice and seeds) until well-mixed and stiff. Spread a little icing on the underside of one cookie, then sandwich it together with a second cookie.