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Oat and coconut biscuits

Oat and coconut biscuits recipe

oat and coconut biscuits




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    • 625 ml (350 g) cake flour
    • 625 ml (200 g) desiccated coconut
    • 580 ml (190 g) rolled oats
    • 440 ml (350 g) soft brown sugar
    • 5 ml salt
    • 2 ml ground cinnamon
    • 2 ml ground ginger
    • 2 ml mixed spice
    • 40 ml golden syrup
    • 2 eggs
    • 10 ml bicarbonate of soda
    • 2 ml ground nuts
    • 15 ml lukewarm Clover Full Cream Fresh Milk
    • 250 ml (230 g) Clover Mooi River Butter

    Preheat oven to 180°C. Sift the flour and mix with the coconut and oats in a mixing bowl.

    Cream the remaining ingredients together until combined.

    Add the dry ingredients and knead to mix.

    Form into small balls and place on greased baking trays.

    Leave enough space between balls to allow for spreading.

    Lightly press balls down with a fork or finger.

    Bake for 14 - 16 minutes or until cooked and golden in colour.

    Allow to cool slightly before transferring to a wire rack to cool completely.