A crispy, buttery biscuit perfect for after school snack, last minute breakfast or dunked quietly into a hot cuppa while the kids are sleeping.
- Preheat oven to 160°C fanbake / 180’C / 350’F. Line 2 oven trays with baking paper.
- In a large mixing bowl, combine oats, flour, coconut.
- Heat a pot on the stove top with butter, maple syrup and honey until butter melts. Remove from heat and stir in baking soda and water. The mixture will fizz up a bit as the baking soda reacts.
- Pour butter mixture into the dry ingredients and mix together.
- Roll teaspoon sized mixture into balls and place on trays, and flatten with your fingers or with a spatula. Allow room for spreading. The mixture will feel very buttery but that is OK.
- Bake for 15 minutes until they are golden. Cooking time can vary from oven to oven, so watch them. You want the cookies to be dark golden in colour.
- Allow to cool on the trays (they will harden on cooling). They will keep for several weeks in an airtight container.
- You can make these biscuits as big as you like. Just remember to leave space between them because they like to spread out.
- The reason we get the baking soda activated before putting them into the biscuit is that we don’t want them to rise. The thing that makes these biscuits special is the thin, crispy texture.
- Need a quick breakfast? Crumble one of these biscuits over some Greek yogurt. Yum!
Keywords: crispy coconut and oatmeal cookies