Butternut Cookies Recipe
The lovely BUTTER and cocoNUT flavours that give Butternut Snap Cookies their name are unmistakable in this homemade version.
Servings: 36 cookies
Calories: 59kcal
Ingredients
- 2 tablespoons butter
- 1 cup caster sugar
- 1 egg (lightly beaten)
- ½ teaspoon cream of tartar
- 1 teaspoon bicarb soda
- 1 ½ cups plain flour (all purpose flour)
- 1 teaspoon salt
- 1 cup desiccated coconut
- ½ teaspoon vanilla extract
- 2 tablespoons treacle
- 1 tablespoon milk
Instructions
- Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
- Grease three baking trays.
- Cream the butter and sugar.
- Add egg, treacle and vanilla extract 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 or until a golden colour.
- Allow to cool for about 10 minutes on the trays before transferring cookies to a wire cooling tray.
Notes
Storing: They should last up to a week if stored in an airtight container in a cool, dry place.
Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg