Lovely toffee-like coconut-oat biscuits, with currants and cherries.
It is an old family recipe that originates from the Outeniqua mountains in the Western Cape Province of South Africa.
Yield about 650 grams of biscuits.
- 1 cup (250 ml) flour
- 1 cup (250 ml) coconut
- 1 cup (250 ml) oats (grind it fine in liquidizer)
- 1 cup (250 ml) sugar
- 125 gram butter
- 1 egg
- 1 tablespoon (15 ml) golden syrup
- 1 teaspoon (5 ml) baking soda
- ½ cup (125 ml) currants and chopped glazed cherry mixed
- 1 teaspoon (5 ml) vanilla
- 1 teaspoon (5 ml) water
- Pinch of salt
- Melt together: butter, vanilla, sugar, baking soda, syrup and water. Take care to not boil it.
- Whisk egg well and add to slightly cooled mixture.
- Add dry ingredients. Mix together to form a dough.
- Leave overnight, or at least a few hours.
- Make little balls, place on baking tray and flatten them slightly with your thumb.
- Bake for about 10 minutes at 175°C.