INGREDIENTS
Cake flour 650 g
Coconut 300 g
Oats 250 g
Bran 30 g
Nuts (chopped) 100 g
Salt 7 g
Sugar 800 g
Butter or margarine 500 g
Eggs 4 units
Vanilla essence 10 g
Honey or golden syrup 33 g
Baking powder 13 g
Baking soda 20 g
METHOD
- Preheat the oven to 180°C.
- Grease baking trays. Place the oven rack in the middle of the oven.
- Mix the flour, coconut, oats, bran, nuts and salt in a large mixing bowl.
- Cream the sugar and butter or margarine in another bowl.
- Add the eggs and vanilla essence and mix.
- Heat the honey or syrup slightly and mix the baking powder and baking soda into the honey/syrup. It forms a thick foam.
- Add this to the flour mixture and mix slightly. Add the rice crispies and mix.
- Roll balls as big as about the size of 1 1⁄2 walnut andplace them 5 cm apart on the baking tray.
- Bake for 18 to 20 minutes. Let them cool down for 10 minutes before removing them from the pan.
YIELD 30-40 COOKIES
PREPARATION TIME 20 MINUTES
TOTAL TIME 50 MINUTES
HISTORY OF MY DISH
Many variations of these cookies exist in the households of mothers who had often baked this for their sons who served in the South African Defence Force. The cookie became ideal for a troop as it was able to endure the journey to the troops on the border. The cookie was also seen as an energising snack which would help the troop with the required energy to engage in combat. The recipe usually yields a bulk of these cookies to provide the troops with a longlasting amount.