Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/8 tsp salt
  • 1/2 cup coconut oil
  • 4 tbsp water
  • 1 cup oats
  • 1 lemon
  • 1 cup golden syrup

Instruction

  • Grease a mini-muffin pan with coconut oil or line with baking liners
  • In a large bowl, sift the flour, powdered sugar, and salt
  • Stir in the coconut oil and 3 tbsp of water (if the dough doesn't stick together, add more water, one tbsp at a time, until it does)
  • Roll the dough into a ball and cover
  • Refrigerate the dough for 30 minutes
  • Preheat the oven to 350F
  • Press about one tbsp of the dough into the bottom and sides of the muffin cups until you use all of the dough
  • Bake for about 10 minutes without any filling
  • Meanwhile, put the oats in a blender to make into a powder then add to a large mixing bowl
  • Zest the lemon and add the zest to the oats
  • Juice the lemon to add 3 tbsp of lemon juice to the oat mixture
  • Pour the golden syrup into the oat mixture and stir until well combined
  • Once the crusts have cooled, carefully fill with the filling mixture, making sure they don't overflow
  • Bake for about 10-15 minutes, until the filling is set