Sunday, 7 July 2013

Coconut oat biscuits

 


It’s boiling hot and I didn’t want to spend ages baking in the kitchen...but I did want some home baking – obviously.  This is the time for biscuits!  This recipe took under 10 minutes to get into the oven and then only 15 minutes to bake.  Home-made delicious biscuits in under 30 minutes – result!




I love oaty biscuits and the addition of coconut makes them crunchier and flakier; a perfect accompaniment for a cup of tea (I know it’s hot but I cannot forsake my cuppa!).  You’ll notice in the ingredients that you can use either maple syrup or honey in this recipe.  I used maple syrup and it added a strong, almost smoky flavour that I liked, but Mr CC wasn’t sure about.  If you’re not mad about maple syrup definitely opt for the honey instead.




The perfect blend of crunch and chew; these are as close to a hobnob-flapjack hybrid as you’ll probably get!  I was particularly delighted that, after saying I could never get biscuits to spread and bake flat, these did!  Hurray!  Here they are pre-bake:




Here they are post bake:




No blog update from me next week as Mr CC and I are off on a very well deserved (if I say so myself) long weekend away.



Ingredients

75g unsalted butter
2 tablespoons maple syrup or honey
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
75g rolled oats (porridge oats)
75g plain flour
50g desiccated coconut
75g caster sugar


Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line one large, or two smaller, baking sheets with baking paper or non stick foil.

In a small saucepan melt the butter and maple syrup together taking care it doesn’t boil.

Remove from the heat.

Stir the bicarbonate of soda into the boiling water until it dissolves.

Stir it into the melted butter – it will bubble up but not terribly, so no need to stand back!

Place the oats, flour, coconut and sugar into a large mixing bowl and stir together.

Stir in the butter mix until you have a warm, shiny dough.

Take heaped teaspoons of the dough and place on the prepared baking sheet.  Use the back of the teaspoon to flatten and shape into discs.

Leave space for the biscuits to spread as they bake.  I got 12 biscuits.

Bake for 15 minutes or until the biscuits are golden.

Leave to cool on the baking sheet before transferring to the wire rack – if you transfer them too soon they will be soft and break.

Bask in the glory of the wonderful thing you have created.


Eat.

12 comments:

Jo said...

These look like one of those dangerously unassuming biscuits that I could probably eat 5 of in one sitting! Perfect to go with a cuppa. Enjoy your holiday CC!

Stuart Vettese said...

These look very satisfying CC - perfect with a good cup of tea. Enjoy your break :)

Gloria Baker said...

these biscuits look absolutely tempting especially with a cup of tea!

LiSa said...

I love a good coconut biscuit (cookie :0)) I hope you have a wonderful weekend away!

Miss C Flash said...

Nothing beats a quick biscuit recipe. Enjoy your weekend away x

Kezia said...

They look incredibly moreish! Love the idea of adding coconut to an oaty biscuit. Enjoy your weekend away!

snowy said...

Just the thing with a cuppa. Enjoy your break.

Maggie said...

You did well to bake in this heat.....but I always love a home made biscuit.

Choclette said...

I always love your biscuits and these look just the sort of thing I'd like - great recipe. Hope you have a fab weekend away CC :)

Cakelaw said...

Yum - can't beat an oaty biscuit.

Anonymous said...

Leave to cool on the baking sheet before transferring to the wire rack – if you transfer them too soon they will be soft and break.benefits of coconut water

Joanna said...

I've got a batch of these in the oven as I type. I used maple syrup and replaced the coconut with chopped pecans. They smell delicious, can't wait to shove them in my mouth!