makes 10
55 g wholemeal spelt flour (or wholewheat)
45 g rolled oats
45 g desiccated coconut/Ground almonds, crushed pistachios or pecans can be used instead of desiccated coconut
50 g soft brown sugar
25 g caster sugar
65 g butter
1 tbs golden syrup or corn syrup, honey, maple syrup
1/4 ts baking soda
40 g (unfed) starter, cold from the fridge
Preheat the oven to 170C
Butter a baking tray.
Mix flour, oats, coconut and sugar together.
Melt the butter with the syrup at medium low heat.
Don’t let the butter become too hot or else let it cool a bit before adding the rest of the ingredients.
Turn off the heat.
Add the baking soda while stirring (it will froth).
Mix in the cold starter with the help of a whisk.
Whisk until it looks smooth.
Add the mixture to the flour mixture and mix until combined.
Make 10 balls (or use an ice cream scoop) and flatten them in the baking tray.
Bake for 12-15 minutes.
Let them cool on the baking tray for 5 minutes before moving to a wire rack.
45 g rolled oats
45 g desiccated coconut/Ground almonds, crushed pistachios or pecans can be used instead of desiccated coconut
50 g soft brown sugar
25 g caster sugar
65 g butter
1 tbs golden syrup or corn syrup, honey, maple syrup
1/4 ts baking soda
40 g (unfed) starter, cold from the fridge
Preheat the oven to 170C
Butter a baking tray.
Mix flour, oats, coconut and sugar together.
Melt the butter with the syrup at medium low heat.
Don’t let the butter become too hot or else let it cool a bit before adding the rest of the ingredients.
Turn off the heat.
Add the baking soda while stirring (it will froth).
Mix in the cold starter with the help of a whisk.
Whisk until it looks smooth.
Add the mixture to the flour mixture and mix until combined.
Make 10 balls (or use an ice cream scoop) and flatten them in the baking tray.
Bake for 12-15 minutes.
Let them cool on the baking tray for 5 minutes before moving to a wire rack.
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