Coconut Oat Biscuits
If you’re looking for a quick delicious biscuit recipe then you should try these golden coconut oat biscuits. Made with rolled oats, desiccated coconut and ideal for an after dinner treat.
Servings: 18 servings
Calories: 165kcal
Ingredients
- 170g plain flour
- 60g desiccated coconut
- 60g rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 160g unsalted butter soft at room temperature
- 140g caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
Instructions
- To a large bowl, add and combine the flour, desiccated coconut, oats, baking powder and salt. Set them aside.
- To a stand mixer bowl or large mixing bowl, cream together the butter and sugar on a medium setting for 2 minutes. Use the paddle attachment on the mixer for this. If you don’t have a stand mixer, use a hand mixer. Mix in the vanilla extract and golden syrup then pour in the dry ingredients and combine.
- Line a plate or tray with some baking paper then using clean hands, take a small amount (35g) of the biscuit dough and roll it into a ball. Place the ball on the baking paper and repeat this process until all the dough is used up.
- Place the biscuit dough balls in the fridge for 1 hour. While they are in the fridge, preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with baking or parchment paper.
- Once chilled, place the required number of biscuits on the baking tray ensuring you leave space for them to spread and bake in the middle of the oven for 14 minutes. Bake them in batches to prevent cramming them together. Once they have finished baking, allow them to cool on the baking tray for 10 minutes before carefully transferring them a cooling rack to completely cool.