These cookies are delicious, and I’m kidding myself that my 7 year old eating them counts towards his 5-a-day. There ARE 2 different kinds of fruit in the biscuits PLUS oats (which ARE after all a superfood) so I think even with the addition of lots of sugar and butter they can’t be all that bad!
They’re chewy and coconutty with sweet juicy sultanas. Perfect with a great cup of coffee!
- 85g/3oz porridge oats
- 85g/30z desiccated coconut
- 20g sultanas
- 100g/4oz plain flour
- 100g/4oz caster sugar
- 100g/4oz butter
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
These are super simple to make.
Preheat the oven to 180 degrees C (160 if you’re using a fan oven), Gas 4.
Melt butter, sugar and golden syrup in a saucepan, then mix in all the other ingredients and stir well.
Spoon tablespoons of mixture onto a baking sheet with room between to allow for the biscuits spreading.
Bake for 8-10 minutes then transfer to a wire rack to cool.
The original recipe was adapted from WW1 Anzac biscuits here.