Fruity oat biscuits
plain wholemeal flour
1 cup(s), (160g)
dry rolled oats
1½ cup(s), (135g)
shredded or desiccated coconut
½ cup(s), (40g) shredded
½ cup(s), (110g)
½ cup(s), (80g) coarsely chopped
reduced fat oil spread
bicarbonate of soda
- Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
- Combine flour, oats, coconut, sugar, apricots and seed mix in a large bowl.
- Combine spread, golden syrup and 1 tablespoon boiling water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until spread melts. Remove from heat. Stir in bicarbonate of soda. Add spread mixture to oat mixture and stir until combined.
- Roll level tablespoons of mixture into 30 balls. Place balls on prepared trays, 4cm apart, and flatten slightly. Bake for 12–15 minutes or until light golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool. Serve.