Coconut Oat Biscuits

If you’re looking for a quick delicious biscuit recipe then you should try these golden coconut oat biscuits. Made with whole oats and desiccated coconut and ideal for an after dinner treat.

I go through phases with my baking and currently I am in a coconut phase. The last recipe I posted was my mango coconut cake and I wanted to develop another recipe that includes coconut.

These biscuits are honestly so good and though I call them biscuits they are practically cookies without the eggs. Not adding eggs means you get more of a crumbly rather than chewy texture.

The biscuits are made using whole oats and desiccated coconut and the combination of the two gives a good flavour with the perfect texture. The recipe is adaptable so you can leave out the coconut or the oats. If you decide to leave out one just ensure you use double of the other. This recipe is super quick and easy to prepare and you can have a batch of these delicious cookies prepared in under 10 minutes and baked in under 14 minutes.

Ingredients for Coconut Oat Biscuits

• 170g plain flour - all-purpose flour
• 60g desiccated coconut - you can use shredded coconut or coconut flakes.
• 60g oats - use unprocessed whole oats.
• 1 teaspoon baking powder - raising agent.
• ½ teaspoon salt - to enhance flavour.
• 160g unsalted butter – should be soft at room temperature.
• 140g sugar - use any sugar of choice. I use a combination of half caster sugar and half granulated.
• 1 teaspoon vanilla extract - use good quality vanilla.
• 1 tablespoon golden syrup – this gives them a slight chewy texture. I don’t add too much as I want the biscuits more crumbly than chewy.

How to Make Coconut Oat Biscuits

1. Start the recipe by mixing up the dry ingredients so to a large bowl combine the flour, desiccated coconut, oats, baking powder and salt. Set them aside.

2. 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.

3. 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.

4. Place the biscuit dough balls in the fridge for 1 – 2 hours. While they are in the fridge, preheat the oven to gas mark 3/325^oF/170^oC and line a baking tray with baking or parchment paper.

5. 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 using to completely cool.

Recipe Tips

• Though you can make this recipe by hand, I find I get better results when I use a stand or hand mixer.
• To ensure all my biscuits are the same size, I weigh the dough before I roll them into balls to weigh 35g each. You can make them smaller or larger but I recommend you make all the balls the same size to ensure they all bake evenly at the same time.

Nutrition

Nutrition based on 1 serving: Calories: 165kcal | Fat: 9.7g | Saturates: 6.5g | Carbs: 17.3g | Sugar: 8.8g | Fibre: 1.0g | Protein: 1.5g | Salt 0.04g

Storage

Once baked these biscuits can be stored in airtight container at room temperature. Unbaked biscuits can be stored in the fridge for around 3 days and stored in the freezer for around 3 months.

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• The Best Delicious and Crunchy Oat Biscuits
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