Rolled Oat Coconut Golden Syrup Biscuits

Introduction

These biscuits use rolled oats, desiccated coconut, brown sugar, and golden syrup to make a dough that spreads into thin, crisp rounds with a toasted finish. You only need a bowl, a small saucepan, and 15–20 minutes in the oven, so they fit batch baking, lunchboxes, and a basic biscuit tin refill.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 18 biscuits

Ingredients

1 cup plain flour, sifted

1 cup rolled oats

1 cup desiccated coconut

1 cup brown sugar

½ cup butter

2 tbsp golden syrup

1 tsp bicarbonate of soda

2 tbsp boiling water

Instructions

Combine the flour (sifted), oats, coconut and sugar in a bowl.

Melt the butter and golden syrup in a saucepan over a low heat.

Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.

Pour the liquids into the dry ingredients and mix well.

Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.

Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.

Cool on a wire rack and seal in airtight containers.

Variations

• Replace rolled oats with quick oats if you want a finer texture and a slightly less chewy centre.
• Swap desiccated coconut for unsweetened shredded coconut for a rougher texture and a more noticeable coconut bite.
• Replace ½ cup of the plain flour with wholemeal flour for a nuttier flavour and a slightly denser biscuit.
• Bake closer to 15 minutes for a lighter biscuit with a little more give in the middle, or closer to 20 minutes for a crisper finish.
• Make the walnut-sized dollops slightly smaller if you want more biscuits with thinner, crunchier edges.

Tips for Success

• Dissolve the bicarbonate of soda fully in the boiling water so it distributes evenly through the butter and golden syrup.
• Melt the butter and golden syrup over low heat only; if it gets too hot, the mixture can separate and the biscuits may spread unevenly.
• Leave generous space between each dollop on the baking sheet, because this mixture spreads more than it first looks like it will.
• Watch the edges in the last few minutes of baking; they should be evenly golden before you pull the tray.
• Let the biscuits firm up before moving them to the wire rack, or the centres can bend while still hot.

Storage and Reheating

Store the cooled biscuits in an airtight container at room temperature for up to 1 week. The fridge is not necessary and can soften their texture.

For longer storage, freeze them in a freezer-safe airtight container or zip-top bag for up to 2 months, with baking paper between layers if needed.

To reheat and re-crisp, place the biscuits in a 150°C oven for 3–5 minutes, then cool briefly before serving. A microwave will warm them, but it will not bring back the crisp texture.

FAQ

Can you use quick oats instead of rolled oats?

Yes. The biscuits will be a little less chunky and slightly more uniform in texture, but they will still hold together well.

Why did the biscuits spread too much?

The mixture may have been too warm when spooned, or the dollops may have been placed too close together. Using the right amount of flour and leaving space equal to the size of each dollop helps control spreading.

How do you make them more crisp or a little softer?

Bake them nearer 20 minutes for more crispness, especially at the edges. Pull them closer to 15 minutes if you want a slightly less dry centre.

Can you freeze the dough instead of the baked biscuits?

Yes. Spoon the dough into portions, freeze until firm, then store in a freezer bag and bake from cold, adding 1–2 minutes to the baking time.