Oat Coconut Biscuits with Golden Syrup

Introduction

Golden syrup and brown sugar give these biscuits a caramel flavor, while the rolled oats and desiccated coconut keep the texture crisp at the edges and slightly chewy in the middle. You mix the dry ingredients in one bowl, melt the butter and syrup on the stove, and bake for 15–20 minutes, so this fits easily into a short baking session.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 18 biscuits

Ingredients

• 1 cup plain flour, sifted
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup brown sugar
• ½ cup butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Instructions

1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and golden syrup in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.
6. Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.

Variations

• Replace the desiccated coconut with the same amount of shredded coconut if you want a rougher, chewier texture.
• Swap the brown sugar for dark brown sugar to push the caramel flavor further and keep the centers a little softer.
• Replace the golden syrup with honey if needed; the biscuits will be lighter in flavor and slightly less toffee-like.
• Use plant-based butter instead of butter for a dairy-free version; the biscuits will bake similarly but may spread a little more.
• Make smaller dollops in step 5 for thinner, crisper biscuits, and start checking them a few minutes before the 15-minute mark.

Tips for Success

• Keep the butter and golden syrup over low heat so the mixture melts smoothly without separating or getting too hot.
• Mix the bicarbonate of soda with the boiling water right before adding it so it foams and disperses evenly through the syrup mixture.
• Leave plenty of space between the walnut-sized dollops; these biscuits spread noticeably as they bake.
• Pull the tray at 15 minutes for a slightly chewier center, or bake closer to 20 minutes for a crisper finish.
• Cool the biscuits fully on a wire rack before sealing them in airtight containers, or trapped steam will soften them.

Storage and Reheating

Store the cooled biscuits in an airtight tin or container at room temperature for up to 5 days. If you need longer storage, freeze them in a freezer-safe airtight container or zip-top bag for up to 2 months.

To reheat, place the biscuits on a tray in a 150°C / 300°F oven for 3–5 minutes to refresh the crisp edges. If frozen, thaw at room temperature first, then reheat briefly in the oven.

FAQ

Can you use quick oats instead of rolled oats?

Yes. The biscuits will be a little finer in texture and slightly less chewy, but they will still hold together well.

Why did the biscuits spread too much?

Too little space on the tray is one common cause, but warm dough and overly hot melted butter can also increase spread. Make sure you follow the walnut-sized portions and leave room between each one.

Can you make these dairy-free?

Yes, by replacing the butter with plant-based butter. The texture stays close to the original, though the biscuits may spread a bit more.

Do these biscuits firm up after baking?

Yes. They will still feel soft when they come out of the oven, and they crisp more as they cool on the wire rack.