Charmaine’s Rolled Oat and Millet Biscuits
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Melt together in a small saucepan:
4oz Butter or Margarine
2 Tablespoons Golden Syrup
1 Cup raw organic brown sugar
2 Tablespoon hot water
1 teaspoon bicarb of soda (add last two ingredients when the others are all melted and you are ready to quickly pour this mix into your dry mix).
1 cup Kialla White Unbleached Plain Flour
1 /4 to 1/2 teaspoon salt
3 cups Kialla Rolled Oats
1 cup desiccated coconut, or mixture of Kialla Millet Meal and coconut – (half-half is nice).
Mix hot ingredients into dry ingredients and stir well (forms a stiff sticky dough).
Using a dessertspoon, place clumps onto flat floured baking sheet or cookie sheet. Flatten slightly to cookie size/shape.
Bake at 180oC (hotter makes them more gooey) for 12 minutes until lightly browned.
Remove from oven and cool slightly; do not leave cookies on tray for long as they will stick - remove them as soon as they are set enough.
Cool on wire rack and pack into an airtight jar - will keep up to 2 weeks or more (no, they will really be eaten in a day or two!)