Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 145grams unsalted butter (save 20g for greasing)
- 2tablespoons golden syrup
- 1 egg, beaten
- 90grams desiccated coconut
- 50grams rice flour
- 1teaspoons gluten-free baking powder
- 225grams soft dark brown sugar
- 325grams sultanas
Nutrition per serving
4220kJ / 1010Cal
4220 Kilojoules or 1010 Calories
49% of daily energy intake*
Protein
7.0grams
Fat
46.5grams
Carbs
138grams
Sugars
126grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Lightly grease 2 baking sheets.
Step 2 of 5
In a small saucepan, melt together the golden syrup and butter. Leave to cool for 3-4 minutes, then beat in the egg.
Step 3 of 5
Place the remaining ingredients in a large bowl, pour in the syrup mixture and mix well.
Step 4 of 5
Place teaspoons of the mixture on the prepared baking sheets (the mixture should yield 12), leaving space for the cookies to spread. Bake in a preheated oven, 180°C, Gas Mark 4, for 10-15 minutes until golden. Leave to cool on a wire rack.
Step 5 of 5
Toast 2 tablespoons desiccated coconut under a preheated medium grill for 3-4 minutes until golden. Stir another 2 tablespoons desiccated coconut into 400g Greek yoghurt, then stir in 2 teaspoons clear honey. Spoon one-half of this mixture into 4 glasses. Top with 1 tablespoon sultanas, 1 peeled, stoned and diced mango and 50g raspberries, then spoon over the remaining yoghurt. Sprinkle with the toasted coconut and drizzle with a little more honey to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.