Ingredients

The following ingredients have 55 Servings
  • 1 cup shredded coconut ((I used unsweetened))
  • 1 cup flour
  • 1 cup sugar
  • 1 cup rolled oats ((I used Quick Oats))
  • 1/4 tsp salt ((optional))
  • 1/2 cup unsalted butter
  • 4 tsp treacle, aka golden syrup
  • 2 1/2 tbsp + 1/2 tsp boiling water
  • 1 tsp baking soda
  • More water if needed

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).If you'd like to toast your coconut, pour the shredded coconut into a skillet and heat slowly over medium, stirring constantly, till the flakes begin to turn golden brown. Watch it very carefully, the coconut can go from brown to burnt in a matter of seconds. When it's browned to your liking, immediately pour it into a large mixing bowl.
  • Add the flour, sugar, rolled oats, and salt to the large mixing bowl and stir to combine.
  • In a small saucepan, melt the butter and the treacle together, whisking till well combined. Remove from heat.
  • In a small bowl, combine the baking soda with the boiling water, stir to combine. Add the soda and water to the melted butter and treacle.
  • Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more water (I added about a tablespoon).
  • Drop the dough in heaping teaspoonfuls onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).
  • Bake the biscuits in preheated oven for 10-15 minutes or until golden.
  • Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.