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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A traditional Australian favourite biscuit/cookie. This version is low in butter and sugar but still great tasting. Hint: If you prefer your biscuits chewy, cook them for a little less time. Store the biscuits in an air-tight container. Ingredients:
1/2 cup rolled oats |
1/2 cup plain flour |
1/3 cup desiccated coconut |
1/3 cup caster sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 1/2 ounces butter, 70gm |
1 tablespoon water |
2 tablespoons golden syrup or 2 tablespoons maple syrup |
1 teaspoon baking soda |
Directions:
1. Preheat the oven to 150°/300°F
2. Line 2 baking trays with baking paper.
3. Combine the oats, flour, coconut, sugar, cinnamon and nutmeg in a mixing bowl.
4. Place the butter, water and golden/maple syrup in a saucepan. Stir over low heat until the butter mixture melts.
5. Remove from the heat and stir in the baking soda. Pour the mixture into the flour and stir until well combined.
6. Roll the mixture into small balls and place on the baking tray. Flatten the balls, making sure there is room for the biscuits to spread.
7. Bake in the oven for 15 minutes or until golden. Cool on a wire rack.
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