My wife has been using this cookie recipe for as long as she can remember. She calls it one of her no fuss recipes. Now we are parents my wife uses less sugar, allegedly but they still come out tasting amazing. My picky toddler never says no to them and he calls them “mummy bi’cuts:” :).

STEPS:

1. Combine the cookie ingredients
2. Bake and store

You will need:

• Ingredients:
  • 0.5 cup butter or margarine
  • 1 cup raw sugar
  • 1 egg
  • 0.5 tsp vanilla essence
  • 1 Tbsp water
  • 0.5 tsp bicarbonate of soda
  • 1 cup of dried fruit (my wife uses raisins and currants)
  • 1 cup self-raising flour
  • 1 cup rolled oats
  • 1 cup of breakfast cereal e.g. Kellogs Cornflakes or Wheaties
  • 0.5 cup of desiccated coconut

• Equipment
  • a large mixing bowl for the cookie mix
  • a small bowl to beat the 1 egg
  • a fork or a small whisk
  • a non-stick baking tray
  • baking paper (optional)
  • a fan forced oven

Combine the cookie ingredients

Steps:

1. Take the 0.5 cup of margarine (or butter) out of the fridge and let soften for a while.
2. Add the margarine to the large mixing bowl and mix in the 1 cup raw sugar.
3. Beat the 1 egg, 0.5 tsp vanilla essence, 1 Tbsp water and 0.5 tsp bicarbonate of soda, in the small bowl, with a fork or small whisk.
4. Add to the large mixing bowl.
5. Mix in the:
   • 1 cup of dried fruit
   • 1 cup self-raising flour
   • 1 cup rolled oats
   • 1 cup of breakfast cereal eg Kellogs Cornflakes
   • 0.5 cup of desiccated coconut
6. Roll the cookie mix into balls, flatten with your hand and place on the oven tray, with or without a sheet of baking paper under them.

Bake and store

Bake the cookies for 20 to 25 minutes in a fan forced oven set to 160°C. When done, place them on a cooling rack.

You will find that the whole family loves them fresh and that they freeze exceptionally well. We use a large snap lock bag in the freezer and pull a few out at a time for the kids’ lunch boxes.

Hope you like them,

PK