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If you’d like a crispier biscuit, flatten the dough balls with the heel of your hand rather than gently with a fork. The biscuits will be thinner, wider and, ultimately, more crunchy
1. Preheat oven to 180°C. Line 4 oven trays with baking paper. Combine butter and golden syrup in a small saucepan and cook over a low heat until butter is melted. Add bicarb and water and whisk to combine. Remove from heat.
2. Combine coconut, oats, flour, sugar and salt in a large bowl, add butter mixture and beat until combined. Form into 48 small balls and put on prepared trays, allowing space for spreading. Flatten slightly with a fork.
3. Bake for 18-20 minutes or until golden. Cool biscuits on trays before serving.