Parsnip & maple syrup cake
Try this delicious parsnip & maple syrup cake for your next weekend bake. Use up spare allotment veg and turn it into a tasty treat to share
Maple, pecan & raisin oaty cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 18
Skip to ingredients
- 140g rolled oats
- 50g desiccated coconut
- 225g plain flour
- 140g salted pecansroughly chopped
- 100g raisins
- 140g unsalted butter
- 225g light soft brown sugar
- 3 tbsp maple syrup
- 3 tbsp golden syrup
- 2 tbsp boiling water
- 1 tsp bicarbonate of soda
Nutrition: per cookie
- kcal279
- fat15g
- saturates6g
- carbs36g
- sugars20g
- fibre2g
- protein3g
- salt0.27glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
step 2
In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
step 3
Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.
