Ingredients
Dry Ingredients
- 1 cup rolled oats (traditional oats, not quick oats)
- 1 cup plain flour (all-purpose flour)
- 1 cup desiccated coconut
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 125 g unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Wooden spoon or spatula
- Baking tray
- Baking paper
- Measuring cups and spoons
- Cooling rack
Preparation Steps
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F) if using a fan-forced oven, or 170°C (340°F) for a conventional oven.
Line a baking tray with baking paper and set aside.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, add:
- Rolled oats
- Plain flour
- Desiccated coconut
- Sugar
- Salt
Mix thoroughly so the ingredients are evenly distributed. This ensures consistent texture and sweetness in every biscuit.
Step 3: Melt the Butter and Syrup
Place the butter and golden syrup into a medium saucepan.
Heat gently over low to medium heat, stirring occasionally, until the butter is fully melted and the mixture is smooth. Do not boil.
Remove from heat once melted.
Step 4: Activate the Baking Soda
In a small heatproof cup or bowl, dissolve the baking soda in the boiling water. Stir until fully dissolved.
Immediately pour this mixture into the warm butter and golden syrup. The mixture will foam slightly. Stir well to combine.
Step 5: Combine Wet and Dry Ingredients
Pour the butter mixture into the bowl with the dry ingredients.
Stir thoroughly until a cohesive dough forms. The mixture should be slightly sticky but firm enough to roll.
Allow the dough to rest for 5 minutes. This helps the oats absorb moisture and improves texture.
Shaping and Baking
Step 6: Shape the Biscuits
Roll tablespoons of dough into balls and place them on the prepared baking tray, allowing enough space between each biscuit for spreading.
Gently flatten each ball with your fingers or the back of a spoon. The thickness will influence the final texture.
Step 7: Bake
Place the tray in the preheated oven.
Bake for:
- 12–14 minutes for chewy centers
- 15–18 minutes for crisp biscuits
The biscuits should be golden brown, darker at the edges and lighter in the center.
Step 8: Cooling
Remove the tray from the oven and allow the biscuits to rest on the tray for 5 minutes. They will be soft at first and firm up as they cool.
Transfer to a wire rack to cool completely.
Texture and Flavor Control
- For chewier biscuits: Reduce baking time slightly and keep biscuits thicker.
- For crisp biscuits: Bake longer and flatten more.
- For deeper flavor: Use light brown sugar instead of white sugar.
- For extra richness: Add a pinch of cinnamon or vanilla extract to the butter mixture.
