Pantry compost cookies

1 cup (150g) plain flour ½ teaspoon bicarbonate of soda

½ teaspoon baking powder ¼ teaspoon fine salt

110g butter, softened

½ cup (110g) caster sugar

½ cup (110g) brown sugar 1½ tablespoon leftover coffee grounds

1 egg

1 tablespoon milk (see swap-ins) ½ cup (90g) rolled oats

½ cup (40g) shredded coconut ½ cup (80g) mixed roasted nuts, chopped

125g dark chocolate, chopped 1 tablespoon sea salt flakes TOPPING

1 tablespoon rolled oats 1 tablespoon shredded coconut 2 tablespoons mixed roasted nuts

2 tablespoons coarsely chopped dark chocolate

MAKES 15 PREP + COOK TIME 40 MINUTES

1 Preheat oven to 180°C (160°C fan-forced). Line three large oven trays with baking paper.

2 Combine flour, bicarb, baking powder and salt in a large bowl.

3 TOPPING Combine ingredients in a medium bowl.

4 Place butter, sugars and coffee grounds in a large bowl; beat using an electric mixer for 8 minutes or until light and fluffy. Add egg and beat until well combined. Add milk and beat until combined.

5 Add the flour mixture to coffee mixture; beat on a low speed until just combined. Fold in oats, coconut, nuts and chocolate.

6 Roll 2 tablespoons of dough into balls and place 5cm apart on lined oven trays. Using lightly oiled hands, press dough balls down to about 1/2cm thick.

7 Bake cookies for 10 minutes. Remove from the oven and sprinkle topping mixture and salt flakes over each cookie. Return to the oven. Bake for a further 5–8 minutes or until cookies are golden. Set aside to cool on trays.

Suitable to freeze.

Swap-ins

Transform used coffee grounds and accumulated pantry pieces into these salty-sweet cookies. Use the measurements as a guide and compile the dough using whichever variety of each ingredient you have. We used full-cream milk, but use whichever milk is your preference.