Coconut And Golden Syrup Cookies | Donna Hay

Step 1

Preheat oven to 180°C. Place the oil, sugar, golden syrup, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale. Add the flour, mixed spice and bicarbonate of soda and beat until just combined. Refrigerate the dough for 30 minutes or until firm. Roll tablespoonfuls of the mixture into balls, then roll in the white sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread. Bake for 10–12 minutes or until golden brown and slightly soft in the centre. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 18.

Step 2

Preheat oven to 180°C. Place the oil, sugar, golden syrup, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale. Add the flour, mixed spice and bicarbonate of soda and beat until just combined. Refrigerate the dough for 30 minutes or until firm. Roll tablespoonfuls of the mixture into balls, then roll in the white sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread. Bake for 10–12 minutes or until golden brown and slightly soft in the centre. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 18.