Kitchenista: Lactation Cookies!

The friendly folk at Embracing Motherhood have provided this breastmilk-boosting biscuit recipe for Babble readers. Based on the classic Anzac biscuit, they contain vitamin-rich ingredients as well as therapeutic herbs to keep your energy levels up and support lactation and general recovery.

Ingredients
100gm (3 ½oz) rolled oats
60gm (2oz) desiccated coconut
60g (2oz) soft brown sugar
150g (5oz) plain flour
30g (2tbsp) ground linseed
15g (1tbsp) brewers yeast (must be brewers yeast –
no substitutes!)
1 tsp ground ginger
1/2 tsp ground fennel
1 cup chopped dates
60g (2oz) butter
3 tbsp water
1 tbsp golden syrup
1 tbsp black strap molasses
1 tsp bicarbonate of soda
Sprinkle Fennel seeds

Method
Mix oats, coconut, sugar, flour, linseed, brewer’s yeast, ginger, fennel, and dates in a large bowl. Butter the baking trays and heat oven to 150 C (300 F).

Heat butter, water and golden syrup in a saucepan, stirring, until the butter melts. Remove from heat and quickly stir in bicarbonate of soda until light and frothy. Pour the mixture into the dry ingredients, mixing quickly and thoroughly.

Roll the mixture into dry balls the size of walnuts and place on tray, allowing room for spreading. Sprinkle with a few fennel seeds per cookie. Press down gently with a spatula, and bake for 15 minutes until lightly golden and still slightly soft.

Remove trays from oven and leave biscuits to cool on the trays for 10 minutes. Transfer to wire racks to cool completely until crisp on the outside, but still a little chewy inside. Store in an airtight jar as soon as the biscuits have cooled. Enjoy!