Recipes
Recipes with my own touch
Servings
24
Ingredients
125g butter (chopped)
80ml golden syrup
5ml bicarb
250ml plain flour
250ml desiccated coconut
500ml rolled oats
125ml firmly packed muscovado or demerara sugar
Oatmeal cookies
These biscuits taste almost exactly like the ones from Woolies that my husband use to devour by the packet, except that they are not as sweet. It’s taken many a flop until my husband regarded them as worthy of having seconds! What a stressful exercise!
Method
- Preheat the oven to 180°C.
- Line 2 baking trays with baking paper.
- Place butter, syrup and 60ml water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from the heat.
- Stir in the bicarb until mixture foams. Add to dry ingredients, stirring well to combine.
- Roll tablespoonfuls of the biscuit dough into balls and place, about 8cm apart, on the prepared trays. Press down to create 7cm discs.
- Bake for 15 minutes or until dark golden. Remove and cool on trays.
Share with a friend