It is time for Cookie Swap 4 on the 2nd of August! The 4th one held to date and the 2nd national one.
The event involves a whole lot of home made cookies but there is also a fundraising element to the day. Bakers and participants are given an opportunity to mingle and relax (and naturally share cookies and recipes) and the event is used to raise awareness about an organisation doing good work, and some cash for them too. Non-bakers or those who can’t get to any kitchen magic in time are more than welcome to attend by paying a slightly higher entrance fee
In previous years we raised funds for a tea party for the elderly at Nazareth House. Last year we collaborated with Khayelitsha Cookies, an empowerment biscuit venture and managed to raise enough money for shoes and chairs for the ladies who work in her factory. You can read about last year’s event here: http://www.foodandthefabulous.com/charity/sa-national-cookie-swap-the-results-of-cookieswap3/
This year we are supporting Learn to Earn and their Baking for Profit arm that teaches women in Khayelitsha and Hermanus how to bake over an 8-week course and provides them with the business skills they need to make it into a profitable vocation. It’s about a hand-up, not a hand-out.
I have attended each one so far and each year it is a lot of fun. It is nice to meet people you only know from their blogs or twitter handles and it is great to be a part of an initiative to raise funds for a cause.
It would be great to see some new faces on the day so please click here for the Facebook page : https://www.facebook.com/RSACookieSwap, for more details and to let them know you are coming. Everyone is welcome (bakers and non-bakers).
Last year I made a batch of these Cowboy Cookies which were really good! I need to trump those this year but not quite sure just yet with what. At the moment I am thinking a citrus biscotti of some sort.
But what I did make this week were these Oaties. They are based on a Donna Hay recipe for Anzac biscuits. I wanted the flavour of the biscuits to be a bit richer, so replaced the sugar with muscovado sugar and added some vanilla and coffee extract for more flavour. I also renamed them as there is a historical link to the original biscuit. Easy to make, the biscuits remain quite soft. They are chewy and being quite thin, they are a perfect late afternoon pick me up without going on a whole sugar overload.
I really hope to see you on the 2nd of August!
- 2 cups rolled oats
- 1 cup plain flour
- ? cup Muscovado sugar
- ¾ cup desiccated coconut
- ? cup golden syrup
- 125g butter
- 1 teaspoons coffee extract
- 1 teaspoon vanilla extract
- good pinch of salt
- 1 teaspoon bicarbonate of (baking) soda
- 2 tablespoons hot water
- Preheat oven to 160°C.
- Place the oats, flour, sugar and coconut in a bowl and mix to combine.
- Place the golden syrup, butter, coffee and vanilla extract and salt in a large saucepan and melt over a low heat while stirring.
- Mix the bicarbonate of soda with the water and add to the butter mixture.
- Add the oat mixture and mix well to combine.
- Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper.
- Using your fingers, flatten to about 5cm rounds, allowing room to spread.
- Bake for 8 - 10 minutes until a medium brown colour.
- Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
- Makes about 30 cookies