Recipe for Crispy Oat Biscuits. A comforting treat with a cup of tea
240g Unsalted butter, softened
170ml brown sugar
170ml white sugar
1 large free range egg
5ml vanilla essence
135g (225ml) cake flour
2.5ml bicarb of soda
pinch of salt
80g slab of chocolate (can use 2, dark, milk or white), chopped
375ml rolled oats (I used Jungle Oats traditional cooking oats)
250ml desiccated coconut
50-100g nuts (I used 100g Heidi’s Mixed nuts Econo), chopped
Preheat oven to 190’C.
Cream butter and sugar in a mixer until light and fluffy.
Slowly beat egg and vanilla essence into the mixture.
Stir in flour, bicarb and salt with a wooden spoon or spatula.
Lastly, add the chocolate, coconut, nuts and oats.
Using a Tablespoon, gently spoon mixture onto a greased baking sheet. They need to be at least 5cm apart.
Bake for 12-16 min until beautifully golden brown.
Leave to cool on tray as the biscuits will harden as they cool.
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Recipe courtesy of Fooding It – a food blog by Chandre’ Jones