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    Home » Recipes » Biscuits

    Butternut Cookies

    Published: Mar 19, 2018 · Modified: Jan 7, 2023 by Libby Hakim · 4 Comments

    Jump to Recipe Print Recipe

    Step aside Arnott's. This is Nana Ling's Butternut Cookies recipe from 1942 – and it's marked with an X.

    Nana Ling marked a small number of her recipes with an X, double X or triple X.

    My guess is it's her very own rating system, a little like Michelin stars, where one star means very good, two stars equals excellent and three stars is reserved for the exceptional.

    butternut cookies

    Star Quality: Nana Ling's Butternut Biscuits

    I tend to agree with Nana Ling that this Butternut Cookies recipe does have star quality.

    These biscuits are a little softer and chewier than the mass-produced version you can find at the supermarket, Arnott's Butternut Snap Cookies.

    But the lovely BUTTER and cocoNUT flavours that give Butternut Snap Cookies their name are unmistakable in this homemade version and make them irresistible.

    You've been warned!

    This Butternut Cookies recipe delivers a wholesome cookie that will remind you of years gone by.

    Bake up a batch and enjoy one over a cuppa and a good book.

    Bliss.

    butternuts on cooking tray

    Nana Ling's Butternut Cookies recipe

    Keep scrolling for the tested and tweaked version in the recipe card at the end of this post.

    butternut cookies recipe handwritten
    butternut cookies

    Butternut Cookies

    Libby Hakim
    The lovely BUTTER and cocoNUT flavours that give Butternut Snap Cookies their name are unmistakable in this homemade version.
    5 from 10 votes
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    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 36 cookies
    Calories 59 kcal

    Ingredients
      

    • 2 tablespoons butter
    • 1 cup sugar
    • 1 egg
    • ½ teaspoon cream of tartar
    • 1 teaspoon bicarb soda
    • 1 ½ cups plain flour
    • 1 teaspoon salt
    • 1 cup desiccated coconut
    • ½ teaspoon vanilla essence
    • 2 tablespoons treacle
    • 1 tablespoon milk

    Instructions
     

    • Cream butter and sugar.
    • Add beaten egg, treacle and vanilla essence and mix well.
    • Add milk and sift in all of the dry ingredients except the coconut. Mix well.
    • Now add the coconut and mix again.
    • Form into small balls and place on a well greased baking tray. Flatten slightly with the top of your fingers if you prefer a flatter cookie.
    • Bake for 10 minutes in a moderately hot oven.
    • Allow to cool.

    Nutrition

    Calories: 59kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 104mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 26IUVitamin C: 1mgCalcium: 5mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Jaspa

      August 03, 2021 at 2:59 pm

      What do you mean by 1 cup of coconut can you please be more clear on what you mean by it.
      Coconut:
      Oil
      Flower
      Sugar
      Milk
      Flacks shredded or diced.
      Any other type I've mist out.
      Which one?.

      Reply
      • Libby

        August 03, 2021 at 9:28 pm

        Hi! It's 1 cup of desiccated coconut. Thanks - I've also updated the recipe.

        Reply
    2. Belinda Fisher

      February 08, 2020 at 1:39 pm

      Hi. I'm wondering if I could substitute golden syrup for the treacle in this delicious recipe please ?

      Reply
      • Libby

        February 08, 2020 at 7:48 pm

        Hi Belinda. I understand you can substitute the same amount of golden syrup for the treacle, however the flavour might be a little different. Let me know how you go!
        Happy cooking!

        Reply
    5 from 10 votes (10 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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