Ingredients
| 200 g | Butter, diced |
| 1 cup | Sugar |
| 1 cup | Brown sugar |
| 2 | Eggs |
| 1 tsp | Vanilla paste |
| 2 ½ cups | Rolled oats |
| 1 tsp | Baking soda |
| 1 tsp | Salt |
| 1 tsp | Baking powder |
| 2 cups | Flour, sifted |
| 1 ½ cups | Cashew nuts, chopped |
| ½ cup | Coconut, (threaded) |
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Directions
- Preheat oven to 160 degC. Line baking trays with non-stick baking paper.
- In a mixing bowl, cream the butter and the two sugars together until soft.
- Beat the eggs and vanilla then mix in the butter and sugar.
- Mix in the remaining ingredients, portion into 30g balls and press flat.
- Place on to the trays and refrigerate for 30 minutes.
- Place in oven and bake for 25 minutes.
- Remove and allow to cool. Store in an airtight container.
