Every now and then my father hints that he wants a cookie to dip into his evening tea.
My mother always replies when she hears my dad say this by telling me to make a batch of butter biscuits, but I know what she means, she means I must bake 5 dozen of biscuits that she plans of giving away left right and centre and by the end of the week the cookie jar will be empty all over again.
I came across this recipe in Annabel Langbein’s cookbook and it looked like a crunchie, so I passed right over the recipe and then I saw one of my old high school buddy making this biscuit, I knew I also had to try it out.
And I did.
The verdict delicious, they actually taste like a crunchie and the best part there were no eggs at all in this recipe. Thanks to my trusty ice cream scoop I love making cookies that are required to be shaped into balls… soo super duper easy.
- 1 x cup rolled oats.
- 2 x cups cake flour, sifted.
- 1 x cup desiccated coconut.
- 125g x butter.
- 1 x cup light brown sugar.
- 2 x tbsp. boiling water.
- ½ x tsp bicarbonate of soda.
- ¼ x cup golden syrup.
- In a bowl, mix the rolled oats, cake flour, desiccated coconut and brown sugar together.
- In a saucepan add the butter, golden syrup and boiling water, mix and boil over a medium heat till the butter melts.
- Remove from the heat and stir in the bicarbonate of soda, whisking till combined.
- Pour this over the oat mixture.
- Mix well till everything is nicely coated.
- Using an ice cream scoop, shape into balls.
- Place onto a greased baking tray and flatten slightly with the back of a fork.
- Pop into a preheated oven.
- Bake at 180 degrees for 25 – 30 minutes or until the bottoms and lightly golden brown.
- Allow to cool for 10 minutes on the baking tray before placing on a cooling rack to cool completely.