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ingredients
2
x 50g Crunchie bars, chopped
2 cups plain flour
1 cup shredded coconut
1 cup brown sugar
2 tspns baking powder
1 heaped tspn vanilla sugar
pinch salt
100g butter melted
1 tbspn coconut oil
1 egg
method
Preheat oven to 175 degrees c.
Combine flour, coconut, sugars, baking powder and salt. Mix and
create a well in the centre.
In a small pot over medium heat
melt butter and coconut oil. Pour into the dry mixture and stir
well.
Beat
the egg and mix into the cookie dough.
Add
chopped Crunchie pieces. Mix well.
Prepare a baking tray, line with baking paper or lightly grease with spray cooking oil. Roll spoonfuls of the mixture using your hands, place on tray and press down to form cookies.
*Instead
of rolling balls, you can make cookie logs. Roll portions of the
dough into a log and wrap in plastic cling wrap. Place in
freezer for a few hours or overnight. Then take it out, let it
sit for 5 minutes, cut cookie slices, place on prepared baking
trays and bake. Usually my peeps love to munch on a batch right
away, so I roll enough balls to fill one tray then make cookie
logs with the rest of the dough.
Bake for 15 minutes or until golden.
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