Crunchy Peanut Cookies

Crunchy Peanut Cookies

3/4 cup flour

3/4 cup caster sugar

1/2 cup rolled oat

1/3 cup coconut

1/2 cup crunchy peanut butter

3/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1 tablespoon golden syrup

2 tablespoon water

1 teaspoon finely grated lemon rinds

Sift flour, soda, baking powder and cinnamon into bowl. Add cater sugar, rolled oats, coconut and lemon rinds, mix well. Rub peanut butter into dry ingredients until mixture resembles coarse breadcrumbs. Make a well in the center of the mixture, add golden syrup and 2 tablespoon of water gradually, stirring to make a soft dough. Add remaining water, if necessary (I needed about 5 tablespoon of water) . Turn on to a lightly floured surface, knead lightly until smooth. Wrap dough in plastic food wrap and refrigerate for 30 minutes.

Divide mixture in half. Roll out to 5mm thickness, cut with 6cm floured cutter. Place on greased oven trays; bake in moderate oven 8 – 12 minutes or until golden brown. Allow to cool on trays a few minutes before placing on wire racks.

Makes about 30

Australian Women's Weekly

Beautiful Biscuits, page 80