Your kids are going to love making these Coconut Biscuits. They’re quick and easy to make and should only take you about thirty minutes from start to finish.
My wife is slowly working her way through our favourite cookery book at the moment, and on the hunt for something different, she came across these Coconut Biscuits.
Thankfully, she made them before I went back to Weight-Watchers, so I’m pleased to report, I can highly recommend these Coconut Biscuits. They were tasty and a little bit crunchy.
If you have somebody that’s unable to eat nuts, you can always substitute the Coconut for an extra 50g of Oats.
- 75g (3oz) Desiccated Coconut
- 100g (3.5oz) Plain Flour
- 100g (3.5oz) Caster Sugar
- 100g (3.5oz) Porridge Oats
- 100g (3.5oz) Diced Butter
- 1 tbsp Golden Syrup
- 1 tsp Bicarbonate of Soda
- 2 tbsp Hot Water
- Turn the oven on to Gas mark 4 or 180C / 350F
- Weigh your ingredients but leave the syrup until you need it.
- Line the baking trays.
- In a large mixing bowl, using a wooden spoon, mix together the coconut, flour, sugar and oats. Once mixed, set aside.
- Melt the butter and syrup together, in a small saucepan, over a low heat. make sure they are mixed together thoroughly.
- In a jug, mix together the bicarbonate of soda with the hot water. Now add it to the butter mixture and watch it fizz. make sure you combine the ingredients well.
- Now pour the mixture into the large bowl that contains the flour, sugar, coconut and oats. Mix well.
- In small portions, spoon the mixture onto the baking trays. Make sure you leave enough space between each portion for them to spread.
- Bake the biscuits between 8-10 minutes on the top shelf of the oven.
- Once cooked, allow to cool for about five minutes before transferring to a cooling rack.
- You do not need to use the mixture all in one go. If you don't want them to be eaten in one go, simply divide the finished mixture into two, cook half and store the other half in an airtight container, in the fridge.
- The mixture should keep for up to four days, after that, you're on your own.
Measuring Out Golden Syrup can often be a little bit tricky. But if you lightly grease your spoon with a little oil, you will discover that your golden syrup will just slide off the spoon, into the pan.
When cooking a recipe, I often find the more pictures the better. That is until I get the finished product, when I then think, why does that not look like that?
Anyway, for those that find pictures helpful, this is our step by step…
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