I love nursing cookies, when I was pregnant I made up a few batches and froze them into a dough lots. This meant I could bake them up when I had the need for some oaty goodness. And don't worry, people who are not lactating can eat them too. My husband is a particular fan, he ate four in a row while massaging his chest and declaring he could feel the 'milk flowing'.
Earlier on I had posted a recipe for nursing cookies which was basically a slightly altered version of the Lactation cookies that drifts around on various internet forums. Since this post I have refined my recipe to a point of amazing deliciousness. Pina Colada Cookies – mouth heaven! Here is the recipe.
Ingredients:
1 cup butter or 3/4 cup rice bran oil
1 cup white sugar
1 cup soft brown sugar
3 heaped tablespoons of golden syrup
4 tablespoons water
2 tablespoons flaxseed/linseed meal
2 large eggs
2 cups maida flour/stoneground wholewheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups whole oats, organic if you can get them
1 cup of white chocolate chips
1 cup of candied pineapple coarsely chopped
1 cup of shredded coconut
1 cup of almonds
4 tablespoons of brewers yeast
1 tsp cinnamon
Directions:
Preheat oven to 180 Celsius
Combine linseed meal and water in a small cup (I usually grind my own linseed as ground linseed goes rancid very fast) and set to one side.
Cream butter or oil and sugar, slowly add the eggs once at a time and then stir in the linseed mixture, add your golden syrup
Sift together dry ingredients except for the oats, chocolate chips and coconut and gently add to the creamed mixture. Then stir in the remaining oats, coconut and chocolate chips.
Scoop or drop onto baking sheet, preferably double lined with baking paper to prevent the bottoms burning and sticking, the dough can be crumbly so a scoop helps.
Bake 8-12 minutes, depending on size of cookies. If you have serious bottom burning issues then you can wrap your baking sheets in tinfoil top and bottom. Black trays attract heat and burn the bottoms. Who knew?
1 cup butter or 3/4 cup rice bran oil
1 cup white sugar
1 cup soft brown sugar
3 heaped tablespoons of golden syrup
4 tablespoons water
2 tablespoons flaxseed/linseed meal
2 large eggs
2 cups maida flour/stoneground wholewheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups whole oats, organic if you can get them
1 cup of white chocolate chips
1 cup of candied pineapple coarsely chopped
1 cup of shredded coconut
1 cup of almonds
4 tablespoons of brewers yeast
1 tsp cinnamon
Directions:
Preheat oven to 180 Celsius
Combine linseed meal and water in a small cup (I usually grind my own linseed as ground linseed goes rancid very fast) and set to one side.
Cream butter or oil and sugar, slowly add the eggs once at a time and then stir in the linseed mixture, add your golden syrup
Sift together dry ingredients except for the oats, chocolate chips and coconut and gently add to the creamed mixture. Then stir in the remaining oats, coconut and chocolate chips.
Scoop or drop onto baking sheet, preferably double lined with baking paper to prevent the bottoms burning and sticking, the dough can be crumbly so a scoop helps.
Bake 8-12 minutes, depending on size of cookies. If you have serious bottom burning issues then you can wrap your baking sheets in tinfoil top and bottom. Black trays attract heat and burn the bottoms. Who knew?
Yum, they have chocolate!!!!!
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