This recipe is from one of my favourite cook books – Donna Hay Modern Classics 2. This is an awesome cookbook, as well as having a lot of old favourites, there are also some great new recipes too.
The original recipe is Malted Oat and Raisin biscuits, I’ve added the coconut as I think it makes everything taste better. Feel free to leave it out if you prefer. These are really yummy & you can also freeze the dough.
1/2 cup brown sugar
1/4 cup castor sugar
125g butter – softened
1/2 cup malted milk powder
1 1/4 cups plain flour
1/4 teaspoons bicarbonate of soda
1/2 cup rolled oats
3/4 cup raisins
1/2 cup desicated coconut
- Preheat oven to 160 degrees
- Place the sugars, butter and egg into a mixer bowl and beat until pale and creamy
- Add the milk powder, flour, bicarb soda, rolled oats, raisins and coconut and beat on low speed to combine
- Roll large dessert spoons of mixture into balls and place on baking trays lined with non stick paper, gently flatten balls (I made around 36).
- Bake for 18 -20 minutes or until golden
- Allow to cool on wire racks
Malted Oat, Coconut & Raisin Cookies
One of the first things I can remember helping mum make is her Nan’s chocolate cake in her trusty old sunbeam mixer (circa early 70s). The job allocated to my sister and I was the sifting – something I have tried to carry on with my 19 month old with limited success!
30 years later this is still my one of my favourite recipes when I need to make a quick cake. Nowadays I try to make it a bit healthier – swapping butter for light spread and using skinny milk. Whilst this is still a winner, there is nothing like the original recipe ingredients. All ingredient amounts are in imperial measurements (I’ve added conversions in brackets).
3oz (85g) butter
2 tablespoons of cocoa
6oz (175g) castor sugar
6oz (175g) self raising Ffour
1/2 teaspoons vanilla essence
1/2 cup of milk
- Preheat oven to 170 degrees (fan forced oven)
- Melt Butter and leave to cool slightly
- Sift Flour and Cocoa into large mixing bowl
- Add all other ingredients and beat together in mixer (Approx 5 minutes)
- Grease tin (can use slice tin, loaf tin, 20cm round tin or ring tin)
- Bake for 25 – 40 minutes, depending on tin used (I baked the cake pictured for 35 minutes in a 20cm round tin).
2 Tablespoons of Cocoa
1/2 Cup of Icing Mixture
1 Teaspoon of Butter/marg
3 – 4 Table spoons of boiling water
- Place Cocoa, Icing Mixture and Butter/Marg into a small bowl
- Start by adding 2 tablespoons of boiling water to bowl and mixing together using a spoon
- Continue to add water until desired consistency is achieved – icing should still be thick enough to easily spread over cake without running everywhere
** This cake can be frozen, I’ve even frozen it before when iced and it has defrosted well.
Yummy Chocolate Cake