Oat Coconut Golden Syrup Biscuits

Introduction

These biscuits use golden syrup, brown sugar, and desiccated coconut to get a caramel-heavy flavour with crisp edges and a slightly chewy middle. You melt the butter and syrup, stir everything together in one bowl, and bake for 15 to 20 minutes, which makes this a practical batch for lunchboxes, afternoon tea, or a biscuit tin.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 24 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

1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and golden syrup in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. 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.
6. Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.

Variations

• Replace ½ cup of the plain flour with wholemeal flour. The biscuits come out slightly denser with a nuttier flavour.
• Use quick oats instead of rolled oats. You get a finer texture and a more even spread.
• Swap dark brown sugar for light brown sugar. The biscuits bake up lighter in colour with a milder caramel note.
• Make the dollops smaller than a walnut shell. The biscuits turn out thinner and crisper, and you will get a larger batch.

Tips for Success

• Melt the butter and golden syrup over low heat only so the butter does not brown or separate.
• Mix the bicarbonate of soda with the boiling water right before adding it to the saucepan so it stays active.
• Leave plenty of space between each dollop on the baking sheet; the mixture spreads noticeably as it bakes.
• Bake until the edges are deep golden and the centres look set. They firm up more as they cool on the wire rack.
• Let the biscuits cool completely before sealing them in airtight containers, or trapped steam will soften them.

Storage and Reheating

Store the cooled biscuits in an airtight container at room temperature for up to 1 week. If you want longer storage, keep them in an airtight container in the fridge for up to 2 weeks or freeze them in a freezer-safe container or bag for up to 2 months.

To reheat, place the biscuits on a tray in a 150°C oven for 3 to 5 minutes to restore some crispness. A microwave will warm them, but it tends to make them soft rather than crisp.

FAQ

Can you use quick oats instead of rolled oats?

Yes. The biscuits will have a finer texture and may spread a little more, but the recipe still works well.

Why did the biscuits spread too much?

The butter and syrup mixture may have been too hot when it was added, or the dollops were placed too close together. Let the mixture stand briefly if it seems very loose before spooning it onto the tray.

Can you reduce the sugar?

You can cut the brown sugar by 2 to 3 tablespoons without a major change. Reducing it much more will affect both the spread and the crisp texture.

Can you use a butter alternative?

Yes, but use a firm block-style butter alternative rather than a soft spread. Soft spreads contain more water and can make the biscuits thinner and greasier.