One of the 11 great bakers I met on the Great British Bake Off (GBBO), the legendary lover of coconut, Peter. was popping in for a cup of tea and a catch up. It is always lovely to see my new baking buddies, one thing is certain there will always be a trade of fresh backed treats. I was running late home from work, so needed something quick, delicious and of course it had to include coconut.
Fortunately I had stocked up on some desiccated coconut and with the well stocked baking cupboard, I decided to make some Anzac cookies.
These would also be a great easy biscuit to bake with the kids. I have used coconut sugar in this recipe
but you can switch that out for normal caster sugar.
Peter brought along a couple of fresh baked loaves that were still warm and absolutely delicious.
Makes: 16 – 20 biscuits
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Ingredients
85g oats
85g desiccated coconut
100g plain flour
100g coconut sugar (or caster sugar)
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda
Instructions:
- Preheat oven to 180c/160c Fan
- Put the flour, oats and sugar in a large mixing bowl.
- In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
- In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
- Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
- Line two baking trays with baking parchment.
- Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
- Bake for 8-10 minutes until golden brown.
- Allow to cool on the tray for 5 minutes, then move to a cooling tray.
- Store in an airtight box when cooled.
- 85g oats
- 85g desiccated coconut
- 100g plain flour
- 100g coconut sugar (or caster sugar)
- 100g butter
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- Preheat oven to 180c/160c Fan
- Put the flour, oats and sugar in a large mixing bowl.
- In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
- In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
- Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
- Line two baking trays with baking parchment.
- Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
- Bake for 8-10 minutes until golden brown.
- Allow to cool on the tray for 5 minutes, then move to a cooling tray.
- Store in an airtight box when cooled.
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