Just a short post today, I’ve been trying to update the site and am finding my lack of IT knowledge very unhelpful! Luckily, these biscuits are easy to make, and don’t require any technical IT knowledge or technical baking knowledge for that matter.
This is a recipe that my Grandma made often, and I copied down when I was about 11. They are a nice combination between chewy and crisp, and work well with either caster sugar, golden caster sugar, and I have also tried brown sugar as well. It doesn’t matter what type of coconut you use. Desiccated is more traditional, however shredded or flakes are really nice to use as well.
This recipe is really easy to make and can be easily doubled if you need lots of biscuits for a event or party. I made them for the bake sale I did last year with Confessions of a Glutton and they were probably the easiest and least time consuming thing I made.
So as ANZAC Day isn’t too far away, try making these instead of buying the packet ones and I think you’ll really notice the difference!
1 cup rolled oats
1 cup plain flour
1 cup sugar (caster or golden caster)
3/4 cup coconut (desiccated, shredded or flakes)
1 tbsp golden syrup
100 g unsalted butter
1 tsp bi-carb soda
2 tbsp warm water
Pre-heat the oven to 150 degrees Celsius and line two large baking trays with baking paper.
Mix the oats, flour, sugar and coconut in a large bowl. Melt the golden syrup and butter on a medium-low heat, then mix the bi-carb soda and warm water together and add to the butter. The butter mixture should froth a little.
Add the butter mixture to the dry ingredients and mix together.
Place teaspoon sized balls of the mixture on the trays, leaving room for the biscuits to spread. Bake for 10 - 20 minutes, until golden.
Makes approx. 32 biscuits.
Originally Posted April 6, 2014.