Easy Oat & Coconut Biscuit Recipe – Golden Syrup & Butter

Last Updated on 4 months by Neha Deshmukh

Easy Oat & Coconut Biscuit Recipe – Golden Syrup & Butter

Hey everyone! If you’re anything like me, you always need a quick and easy biscuit recipe on hand. Especially one that feels a little bit special, but doesn’t require a ton of effort. These oat and coconut biscuits are exactly that – perfectly golden, wonderfully chewy, and packed with flavour. I first made these when my niece was visiting, and they were a huge hit! They disappeared in minutes, and now she requests them every time she comes over. Let’s get baking!

Why You’ll Love This Recipe

These biscuits are seriously addictive. They’re not overly sweet, have a lovely texture from the oats and coconut, and that hint of golden syrup just makes them… magical. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect with a cup of chai, a glass of milk, or just as a little treat with your afternoon tea. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 120 gm instant oats (about 1 cup)
• 100 gm wholewheat flour (about ¾ cup)
• 25 gm unsweetened desiccated coconut (about 2 tbsp)
• 75 gm sugar (about ½ cup)
• 100 gm butter
• 2 tbsp golden syrup
• 1 tsp baking soda
• 2 tbsp water (for dissolving baking soda)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Golden Syrup: This is key to the flavour. It adds a lovely caramel-like sweetness and a beautiful golden colour. You can usually find it in the international aisle of most supermarkets, or online. If you absolutely can’t find it, light treacle or even honey (use a little less, about 1.5 tbsp) can work in a pinch, but the flavour won’t be quite the same.
• Wholewheat Flour: I love using wholewheat flour for a slightly nutty flavour and added fibre. You can definitely use all-purpose flour if that’s what you have, but wholewheat adds a lovely depth.
• Desiccated Coconut: Make sure you use unsweetened desiccated coconut. We want the coconut flavour, not extra sugar! It adds a lovely texture and a subtle tropical note.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine the oats, wholewheat flour, desiccated coconut, and sugar. Give it a good mix so everything is evenly distributed.
3. Now, let’s melt the butter. Pop it in a saucepan over low heat and melt it slowly until it’s lightly browned. This gives it a lovely nutty flavour. Remove from the heat and stir in the golden syrup.
4. In a small bowl, dissolve the baking soda in 2 tablespoons of water. It will fizz up – that’s good! Add this bubbly mixture to the melted butter and golden syrup. Give it a quick stir.
5. Pour the wet ingredients into the dry ingredients and mix everything together until it’s fully incorporated. Don’t overmix, just until everything comes together.
6. Now for the fun part! Scoop out portions of the dough (about 2-inch spaced portions) and place them onto the prepared baking tray. Flatten them slightly with the back of a spoon.
7. Bake for 12-15 minutes, or until the biscuits are golden brown around the edges. Let them cool completely on the tray before serving – they’ll harden up as they cool.

Expert Tips

A few little things I’ve learned over the years…

• Don’t overbake! These biscuits are best when they’re slightly chewy.
• If your dough is too sticky, chill it in the fridge for 15-20 minutes before scooping.
• For extra flavour, add a pinch of cardamom or nutmeg to the dry ingredients.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of wholewheat flour.
• Vegan Adaptation: Substitute the butter with a vegan butter alternative.
• Sugar Level Adjustment: Reduce the sugar to 50gm for a less sweet biscuit. My friend, who prefers things less sweet, always does this!
• Tea-Time Biscuit Variation: Add 1 tbsp of chopped dried fruit (like cranberries or raisins) to the dough for a more festive biscuit.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with…

• A steaming cup of masala chai.
• A glass of cold milk.
• A dollop of homemade jam.
• A sprinkle of icing sugar (for a special occasion!).

Storage Instructions

Store these biscuits in an airtight container at room temperature for up to 5 days. They might lose a little of their crispness after a few days, but they’ll still taste delicious!

FAQs

Got questions? I’ve got answers!

• What type of oats work best in this recipe? Instant oats are ideal because they give the biscuits a nice soft texture. Rolled oats will work in a pinch, but the biscuits might be a little chewier.
• Can I substitute the butter with oil? You can, but the flavour and texture will be different. Melted coconut oil works well as a substitute, but it will give the biscuits a slightly coconutty flavour.
• How do I prevent the biscuits from spreading while baking? Make sure your oven is properly preheated, and don’t flatten the biscuits too much before baking. Chilling the dough also helps.
• Can these biscuits be made ahead of time? Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just scoop and bake when you’re ready.
• What is golden syrup and where can I find it? Golden syrup is a thick, golden-coloured syrup made from sugar cane. You can usually find it in the international aisle of most supermarkets, or online.