Oat Biscuits with Coconut and Golden Syrup

Introduction

These oat biscuits use rolled or instant oats, desiccated coconut, and golden syrup for a crisp edge and a slightly chewy middle. The dough comes together with one bowl and a quick saucepan step, then bakes at 150°C for about 20 minutes until golden brown. You can make a batch for lunchboxes, afternoon tea, or a biscuit tin that needs filling.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 25

Ingredients

2 cups plain (non-self raising) flour

1 cup white or brown sugar

2 cups rolled or instant oats

1 cup desiccated coconut flakes

4 tablespoons golden syrup, corn syrup, or honey

225 grams butter or margarine

1 teaspoon baking soda

2 tablespoons of water

Instructions

Mix the flour, sugar, oats, and coconut in a bowl.

Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.

Mix the wet and dry ingredients, adding water if necessary.

Separate and roll the mixture into small balls, and flatten them on oven trays.

Bake at 150°C (300°F) for about 20 minutes or until golden brown.

Variations

• Use brown sugar instead of white sugar if you want a deeper caramel flavor and a slightly darker biscuit.
• Choose honey in place of golden syrup or corn syrup for a lighter flavor and a softer finish.
• Use rolled oats for more texture and a rougher crumb, or instant oats for a finer, more even biscuit.
• Use margarine instead of butter if you want a dairy-free version; the biscuits will usually spread a little more and taste slightly less rich.

Tips for Success

• Melt the syrup and butter fully before adding the baking soda and water so the mixture combines evenly with the dry ingredients.
• Add extra water carefully in the mixing step; the dough should hold together when pressed, not turn wet or sticky.
• Roll the mixture into similar-sized balls so the biscuits bake at the same rate.
• Flatten each ball evenly on the tray, since thicker biscuits will stay softer in the center while thinner ones turn crisper.
• Pull them when they are golden brown, not dark brown, because they firm up more as they cool.

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 make them lose some of their crisp texture.

For longer storage, freeze them in an airtight container or freezer bag for up to 2 months. Separate layers with baking paper if you are stacking them.

To refresh them, warm the biscuits in a 150°C oven for 3 to 5 minutes. If reheating from frozen, add a few extra minutes and let them cool briefly so they crisp up again.

FAQ

Can you use instant oats instead of rolled oats?

Yes. Instant oats give you a finer, slightly more uniform texture, while rolled oats make the biscuits a bit heartier.

Why did the mixture feel too dry to roll?

Different oats and coconut absorb moisture differently, so you may need the extra water mentioned in the method. Add it a little at a time until the dough holds together when pressed.

Can you make these dairy-free?

Yes, use margarine instead of butter. The biscuits may spread a bit more and have a slightly lighter flavor.

Why did my biscuits spread too much in the oven?

The butter or margarine may have been too warm, or the dough may have had too much added water. Flattening them too thinly also increases spread.