China Crumpet

As usual when I am trying to cut back on the calories, I suddenly have an irresistible urge to bake sweets. So I figure, forget the calories, life is too short to care.

Here is my easiest and fastest recipe for from scratch cookies. They are marvelously independent, take a couple of minutes to whip up, need almost no ingredients and taste like a lazy afternoon with a good book under a sun-umbrella with the sea lapping a few feet away. If you want that bounty-bar (but better) effect, melt some good quality chocolate in a bowl set over a hot water bath and cover them with a luscious layer of chocolate or two once they’ve cooled.

For about 16 cookies you will need:

50 g butter, softened
2 eggs
1 dl (3/4 cup) sugar
5.5 dl (2 1/4 cup) grated, unsweetened coconut

NOTE: If you like you can also add the zest of one lime and a tablespoon or so of dark rum. But they are fine without these add-ons.

Set the oven to 200°C. Mix together all the ingredients in a large bowl, you should have a fairly firm batter. Butter an oven tray thoroughly or line with greaseproof paper (they seriously stick so this step is crucial!). Taking about a tablespoon of the mixture at a time, distribute the batter evenly on the tray and bake for about 15 minutes or until golden and crispy looking. They need some attention in the oven as they are a little burn prone.

Enjoy while listening to Bob Marley.