Breakfast biscuits

By Hope Malau
04 March 2016

These biscuits are quick to prepare for morning or afternoon tea.

Makes: 30

Preparation: 10 min

Cooking: 8 min

500 ml (2 c) muesli

250 ml (1 c) flour

125 ml (½ c) castor sugar

180 ml (¾ c) desiccated coconut

80 ml (? c) golden syrup

125 g butter, chopped

5 ml (1 t) bicarbonate of soda

15 ml (1 t) water

Preheat the oven to 160 °C.

  1. Place the muesli, flour, castor sugar and coconut in a large bowl and combine. Pour the golden syrup and butter into a saucepan over low heat and stir until the butter is melted.
  2. Place the bicarbonate of soda and water into a small bowl, mix to combine and add to the butter mixture. Pour the butter mixture into the muesli mixture and stir until well combined.
  3. Spoon tablespoons of the mixture onto a baking sheet lined with baking paper and flatten into rounds, allowing room to spread. Bake for 8 minutes or until deep golden brown.
  4. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

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