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The school my grandson attends is a “nut free” zone and it is always challenging to find a recipe that does not include nuts in some way. Just to give him something different from the usual fruit and carrot sticks for “play lunch” it was nice to find this recipe with a few healthy ingredients.
I replaced 1/4 cup of the flour with coconut flour, and used CSR Smart Sugar in place of the standard sugar. I also decided to add 1/4 cup of chocolate chips.
The recipe was very straight forward and easy. I made 27 biscuits from the mixture, but you could make them a little bigger than I did which will make a lesser quantity.
Were they good?? You bet! It took me all my time to stop the cookies being eaten whilst cooling down. The excuse given was “this is the best way to eat them whilst still warm”. I must admit they were good but I think even better when finally cooled down.
Would I make them again, absolutely.
I hope you enjoy them as much as we did.
- 1 cup plain flour
- 1/4 cup coconut flour (or replace with plain flour)
- 1 cup rolled oats
- 3/8 cup CSR Smart Sugar (or 3/4 cup caster)
- 1/2 cup diced dried apricots
- 1/2 cup sultanas
- 1/4 cup chocolate chips (optional)
- 150g butter, chopped
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
- Preheat oven to 180˚C/160˚C fan-forced.
- Line 2 baking trays with baking paper.
- Combine flour, oats, sugar, dried apricots, sultanas and chocolate chips in a large bowl.
- Combine butter, syrup, bicarbonate of soda and 1 tablespoon cold water in a small saucepan over low heat.
- Cook, stirring for 3-4 minutes or until butter has melted.
- Carefully add butter mixture to oat mixture.
- Stir until well combined.
- Roll level tablespoons of mixture into approx. 24 balls.
- Place on prepared trays, 3cm apart, allowing room for spreading.
- Flatten slightly.
- Bake for 15 - 18 minutes or until golden and just firm to touch.
- Cool on trays for 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve.
