FREE RECIPE FROM THE SWEET POISON QUIT PLAN COOKBOOK
Wholemeal flour adds a slight nutty taste to these traditional biscuits, but you can substitute it with plain flour if that’s what’s in your pantry. These are best eaten on the day they are made as they will soften a little when stored but they do freeze very well.
1 cup wholemeal plain flour, sifted
1 cup rolled oats
1 cup desiccated coconut
1/2 cup dextrose
125 g unsalted butter, chopped
1/3 cup rice malt syrup
1 tablespoon water
1 teaspoon bicarbonate of soda
- Preheat the oven to 160°C (140°C fan-forced). Line 2 baking trays with baking paper.
- Mix the flour, oats, coconut and dextrose in a medium bowl.
- Put the butter, syrup and water into a medium saucepan and bring just to the boil over medium heat. Whisk in the bicarbonate of soda and allow the mixture to foam up. Pour the butter mixture over the dry ingredients and stir until well combined.
- Drop tablespoons of the mixture onto the prepared trays, leaving room between them for the mixture to spread.
- Bake the biscuits for 20–25 minutes or until golden. Transfer to wire racks to cool completely. Store in an airtight container for up to 2 days.
If you prefer a more cake-like texture, roll the mixture into balls, then only flatten them slightly before baking. For a crisper result, squash the dough flat before baking.