Recipe
Coconut & Oat Cookies
Crisp-edged coconut & oat cookies with a buttery, golden-syrup centre. A simple British bake made from pantry staples, ideal with tea or for filling the biscuit tin.
Ingredients
Method
20 mins prep13 mins cook33 mins total
Heat the oven to 180°C, or 160°C fan, and line two baking trays with baking parchment.
Stir the flour, oats, desiccated coconut, caster sugar and salt together in a large bowl.
Melt the butter and golden syrup in a small pan over low heat. Stir the bicarbonate of soda into the boiling water, then add it to the warm butter mixture.
Pour the warm mixture into the dry ingredients and stir until a soft, evenly mixed dough forms.
Divide the dough into 12 portions, roll into balls and space them across the trays. Flatten each one slightly.
Bake for 12–13 minutes until the edges are golden and the centres are just set.
Leave the cookies on the trays for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Leave the cookies on the tray for two minutes after baking; they firm up as they cool and are easier to transfer without breaking.
About this recipe
These coconut & oat cookies bake up with crisp edges, a lightly chewy centre and plenty of toasted coconut flavour. Golden syrup adds a warm caramel note while the oats give the biscuits a satisfying texture.
They are quick to mix, easy to portion and especially good with a cup of tea. Cool them fully on the tray and rack so the edges set without losing their tender middle.
