For my friends who have requested it, here my recipe for these fabulous cookies. Create this unashamedly addictive mixture of sweetened cranberries, dates, hazelnuts and coconut for yourself – I dare you to see if you can stop at one. They’re crispy on the outside but soft and chewy inside.
Ingredients
1 cup caster sugar
1 cup canola oil
2 large eggs
1 cup dried sweetened cranberries, roughly chopped
1 cup dried dates, roughly chopped
¼ cup hazelnuts, roughly chopped
2 cups skim milk powder
2 cups of desiccated coconut
Method
Beat the sugar, eggs and oil together with an electric beater until well mixed and creamy. Mix in the nuts, fruit and powdered milk until well combined.
Add the coconut. The mixture will be quite stiff and hold together.
Spoon into balls, place on baking tray covered with baking paper and flatten slightly with the back of your spoon. Bake in a preheated fan-forced oven at 160C for 12 mins. Cookies should appear browned but still soft in the centre. Leave to cool on the tray for 5 mins before moving to a cooling rack.
This recipe makes about 32 cookies depending on the size you make them. They will keep in an airtight container for 2-3 days.
To get the same look for your cookies as my photos - take half the dough and roll into a sausage shape with a diameter of about 4-5 cm. Wrap in plastic wrap and place in freezer for 20 mins approx. Repeat the same with remaining mixture. Remove from freezer and slice into pieces 1 cm thick. Top with a cranberry or hazelnut and bake as per original instructions. Either way they taste just as good!
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