Nothing beats a classic cookie with a new take. And here's a gorgeous plate to serve them on, too!
Recipe courtesy of McKenzie's Foods.
1 cup gluten free rolled oats
1 cup McKenzie’s Rice Flour
1 cup McKenzie’s Desiccated Coconut
1 cup brown sugar
1 tbs maple syrup
1 tsp McKenzie’s Bi Carb Soda
2 tbs boiling water
In a large mixing bowl, combine oats, sifted flour, coconut and sugar.
In a small saucepan, combine the butter and maple syrup and stir over a gentle heat until melted.
Mix the bi-carb soda with the boiling water in small bowl and add it into the melted butter mixture.
Stir the butter mixture into the dry ingredients.
Line two oven trays with baking paper.
Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
Cook in a slow oven for 20 minutes at 150 degrees C.
Loosen while warm then cool on racks.