Enjoy this classic recipe, with a slightly nutty twist, that are easy to make and taste delightful. Created by our resident Chef, Dani Venn.
Preheat oven to 180 degrees. Line two large baking trays with baking paper.
Gently melt coconut oil, place in mixing bowl and whisk in golden syrup, bi-carb soda, boiling water and nut butter. Whisk well to combine until a smooth consistency has formed.
In a separate bowl, combine rolled oats, flour, coconut sugar and desiccated coconut, mix well with large spoon to combine. Add in wet mixture and mix well to combine.
Allow a few minutes for the ingredients to soak up all the liquid and come together. At this stage the mixture should be “rollable” – not too soft, not too sticky. If it is too sticky add a little more flour just so it can be easily picked up and rolled into a small golf sized ball, press down gently and place on baking tray. Allow a little room for biscuits to spread, I generally bake 6 biscuits per tray.
Place in oven and bake for 10 – 15 minutes, until golden. Remove from oven and allow to cool on the tray for 10 minutes or so before removing and placing on a wire cake rack to cool down completely before storing in an air tight container.
To make these biscuits nut free, use 70g Melrose Hulled Tahini instead of the nut butter.
Ensure you used traditional whole rolled oats for this recipe, not quick oats as the recipe will not work with quick oats.
These biscuits are best eaten within a few days to avoid becoming too soft, not that they will last long!