Step aside Arnott’s. This is Nana Ling’s Butternut Cookies recipe from 1942 – and it’s marked with an X.

Nana Ling marked a small number of her recipes with an X, double X or triple X. My guess is it’s her very own rating system, a little like Michelin stars, where one star means very good, two stars equals excellent and three stars is reserved for the exceptional.

I tend to agree with Nana Ling that this Butternut Cookies recipe does have star quality.

These cookies are a little softer and chewier than the mass-produced version. But the lovely BUTTER and cocoNUT flavours that give Butternut Cookies their name are unmistakable in this homemade version and make them irresistible. You’ve been warned!

This Butternut Cookies recipe delivers a wholesome cookie that will remind you of years gone by. Bake up a batch and enjoy one over a cuppa and a good book. Bliss.

 

butternut cookies ingredientstablespoonuncooked butternut cookiesbutternut cookies on tray

 

 

Nana Ling’s Butternut Cookies recipe

Keep scrolling for the tested and tweaked version.

Print Recipe
Butternut Cookies
butternut cookies on tray
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
36 cookies
Ingredients
  • 2 tablespoons butter
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon bicarb soda
  • 1 1/2 cups plain flour
  • 1 teaspoon salt
  • 1 cup coconut
  • 1/2 teaspoon vanilla essence
  • 2 tablespoons treacle
  • 1 tablespoon milk
Servings
36 cookies
Ingredients
  • 2 tablespoons butter
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon bicarb soda
  • 1 1/2 cups plain flour
  • 1 teaspoon salt
  • 1 cup coconut
  • 1/2 teaspoon vanilla essence
  • 2 tablespoons treacle
  • 1 tablespoon milk
butternut cookies on tray
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cream butter and sugar.
  2. Add beaten egg, treacle and vanilla essence and mix well.
  3. Add milk and sift in all of the dry ingredients except the coconut. Mix well.
  4. Now add the coconut and mix again.
  5. Form into small balls and place on a well greased baking tray. Flatten slightly with the top of your fingers if you prefer a flatter cookie.
  6. Bake for 10 minutes in a moderately hot oven.
  7. Allow to cool.

FIND YOUR SWEET SPOT IN THE KITCHEN

Sign up for fresh recipes and kitchen inspiration  delivered weekly.

Only one more step. Check your email to say YES to our weekly newsletter :)

Pin It on Pinterest