These quinoa cookies are crunchy, chewy and very addictive. Quick to make, the crunch and chew comes from quinoa flakes, a high-protein, nutrient-packed ingredient I seem to be throwing into everything these days. I was bound to get to cookies sooner or later.
Quinoa flakes look quite like rolled outs but have that unique circular shape typical of quinoa. Baked in cookies, they are chewier than oatmeal and have a slightly nutty flavour. This recipe is adapted from a Delia Smith oatmeal cookie recipe given to me by a friend.
These cookies also feature golden syrup. Golden syrup looks like honey but is made from sugar cane and is a wonderfully sticky, gooey and amber coloured syrup with a mellow, caramel like flavour. You can substitute another syrup in this recipe although you will miss out on the rich caramel-like sweetness that golden syrup lends to the cookies. If you have trouble getting hold of it, you can buy the classic Lyle's Golden Syrup online.
1 stick of butter/110g butter
1 tablespoon of golden syrup
1/3 cup/75g of brown sugar
1/3 cup/50g of whole almonds
1 cup/100g self raising flour
1 cup/100g of quinoa flakes (available from health stores or buy Ancient Harvest Organic Quinoa Flakes online
Preheat the oven to 325F/170C. Next, put the butter, golden syrup and brown sugar in a saucepan and melt together over a medium to low heat. When the butter is melted and the sugar dissolved, remove from the heat.
Coarsely chop the almonds. I do this by placing them in a ziploc bag and bashing them with a rolling pin. Now add these to the pan with the sugar, flour and quinoa flakes, mixing well.
Line a baking sheet with a silicone mat or some parchment baking paper. Drop tablespoons of the mixture onto the sheet, leaving room for cookies to expand a little. You should get 15-18 cookies. Bake for 12-15 minutes until golden.
Leave the cookies to cool for 10 minutes or so on the baking sheet before transferring to a wire rack to cool completely.