I absolutely love a delicious oat crunchie biscuit. If it’s hard for me to say no to another biscuit then consider that a recipe win. You can whip up these delicious cookies in no time. The hardest and maybe longest most time-consuming part is waiting for them to cool so you can devour them.
I’ve made this numerous times and it changes a lot, These ingredients are the basic ingredients. You can add and take away as you please once you’ve tried it out. I love adding chopped white chocolate and cranberries or a small amount of finely chopped nuts or a little extra honey for that extra chewiness. Either way, it’s yours to enjoy.
Ingredients
1/2 cup self-raising flour
1 cup oats
1/2 cup shredded coconut
1/2 cup brown sugar
2 Tbsp honey
1/2 cup stork margarine
Directions
Preheat oven to 180ºC.
Prepare your baking dish by greasing it or use an oil spray. I like using spray & cook for this.
Add the oats, coconut, self-raising flour, and brown sugar to a bowl and give it a good mixing.
In a microwave-proof bowl add your honey and margarine and heat for about 30-60 sec till melted. Remove from microwave and give it a good stir.
Add honey mixture to the dry ingredients and mix everything till well combined.
Press mixture into your well-greased dish. Using the back of a metal spoon to flatten it evenly works really well and then place in the oven to bake for 15-20 minutes.
When golden brown remove and immediately cut into bars. Allow them to cool before removing them from the dish.
Remove from dish one cold and place on a cooling rack or in an airtight container
Side Note: I like to leave the bars in the oven a little longer till they’re a darker golden brown. The taste is just so much better when I do this and they’re slightly harder too.
I’ve also tried this recipe with salted butter and it honestly tastes so much better when using stork baking margarine.