Ingredients

The following ingredients have 4 Servings
  • 4 cups all purpose flour + extra for cutting board
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon powder
  • 2 tablespoons butter (room temperature)
  • 1/2 cup medium desiccated unsweetened coconut
  • 1/4 cup currants
  • 1/4 cup walnuts (finely chopped)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1 cup milk

Instruction

  • Line a large baking sheet with parchment paper. Set aside.
  • Preheat oven to 375 ° F (190 °C).
  • In a large mixing bowl, sift together 4 cups of flour, baking powder and salt. Set aside.
  • In a medium mixing bowl, combine all the ingredients for the filling. With your fingertips, work the butter in this mixture. Set aside.
  • In a large mixing bowl (of stand mixer) fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 2-3 minutes).
  • Add the oil and vanilla extract. Continue to whisk until well combined.
  • Switch to paddle attachment.
  • Alternate addition of flour mixture and milk (in 2 additions). Mix on low speed until combined.
  • Separate mixture in half.
  • Place one half of mixture on a floured board (this is a sticky dough so make sure your board and rolling pin are well floured).
  • Roll out dough until you get an 16 x 10 inch rectangle about 1/4 to 1/2 inch thick.
  • Spread half the mixture over the rolled out dough.
  • Roll into a tight log, starting with the long side.
  • Slice the cookies about 1/4 to 1/2 inch thick.
  • Place slices flat down on parchment lined baking sheets,
  • Bake for about 10 minutes at 375° F (190°C), then lower to heat to 350° F (175° C) for another 12-15 minutes or until golden.
  • While first batch of cookies are baking, repeat procedure to make second set of cookies.
  • Transfer baked cookies to wire rack to cool.
  • Can be stored in an airtight container for a few days or frozen until needed.