I tried to make these biscuits (my favourite ones that my Grandma makes) last week. And failed.
Okay, maybe failed is a slight exaggeration. But there was most definitely room for improvement.
I called my Grandma for this recipe. The advice she gave was to pop over and actually get the recipe to follow (too lazy), whilst talking through the list of ingredients I would need (too optimistic).
After which I naively decided a list of ingredients is all that I needed!
“A bit of mixing to form dough, I’m sure I can judge that by eye!” Pftt, oh so naive!
Turns out, an extra tablespoon of butter can make all the difference in baking! My biscuits were turned down my colleagues who literally inhaled this Peanut Butter Banana Bread before 11.30AM once. (That’s only half hour after it’s socially acceptable to eat cake in the morning, only an hour before lunch!) So turning down a free biscuit is saying something!
Therefore this week, I’ve made the real deal. And don’t worry it is my Gandma’s recipe I am sharing with you!
Coconut and Porridge Biscuits (Makes 18 biscuits)
Prep time: 40 mins
75g caster sugar
100g porridge oats
100g plain flour
1 tbsp golden syrup
2 tbsp milk
1/3 tsp bicarbonate of soda
100g desiccated coconut
To make the biscuits...
1. Cream the butter and sugar together in a whizzer. Add a splash of milk to loosen.
2. Add the porridge oats, flour, bicarbonate of soda and golden syrup continue to whizz pouring in the rest of the milk to loosen.
3. Finally, fold in the coconut using your hands.
4. Shape the dough into equal sized 18 balls. Flatten and arrange on a lined baking tray. Leave enough space around each biscuit so they have room to expand.
5. Bake in a pre heated oven a 180ºC for 11 minutes or until golden brown.
Until next time...