2 cups Rolled Oats
1 cup Plain Flour
1 cup desiccated coconut
1/2 cup brown sugar
125 g butter, chopped
1/3 cup Golden Syrup
1/4 cup water
1 teaspoon bicarbonate of soda
2 1/2 tablespoons plum jam or other type of jam
Preheat your oven to 180 deg C./160 deg. C. Fan forced.
Grease and line 2-3 baking trays with baking paper, depending on their size. This recipe makes 20-24 biscuits. Mine fitted on 2 large trays, 12 to a tray.
Pour the dry ingredients i.e. oats, flour, coconut and sugar into a large mixing bowl.
Choose a medium sized saucepan, and add the butter, syrup and 1/4 cup water to the saucepan and stir over a medium heat until the butter is melted. Take the pan off the heat and add the bicarb of soda. The mixture will foam up which is great. (If it doesn't foam up, the bicarb of soda is probably old and past it's use by date. It needs to be replaced.)
Add this foaming mixture to the dry ingredients and stir well to combine and integrate all of the dry ingredients. This will result in a wet, quite sticky mixture.
Wetting your hands and shaking off the excess moisture might help with the next step. Roll tablespoons of the mixture into balls and place, 5 cm apart on trays.
Press each ball down slightly with a spoon to form 5 cm rounds. Then create an indent in the middle of each biscuit by using the end of a wooden spoon or your thumb.
Fill each indent with 1/2 tsp of jam and bake for 15 minutes or until golden. I might have just added close to a teaspoon of jam in some of mine, oops, but that's ok. They tasted very good.
Place the biscuit trays on cooling racks and leave for 10 minutes before carefully removing the biscuits with a large knife onto the cooling racks to finish cooling and firming up.
I like to bake biscuits during the week so that I always have something sweet and delicious on hand, do you? These biscuits were perfect to eat on the same day I baked them, however by the following day in the tropical weather they had slightly softened even though I stored them in a covered container. I put them in the frig and they firmed and crisped up again. So I would suggest that during Summer, when they have cooled, place them in a lidded container and store them straight away in the frig.
It's hard to believe, but next month it is actually Anzac Day on the 25th April. The way time is flying it will be here before we know it. Here is my Anzac Biscuit recipe if you want to start practising in advance, however in the meantime, these Jammy Crumbly biscuits are definitely a riff on the traditional Anzac and will suffice.
These cookies look perfectly chewy yet crunchy. Wonderful to go with a pot of freshly brewed tea or coffee and to enjoy with the loved ones. Thanks for sharing, Pauline.ReplyDelete
Thanks Angie, and nice to share with visiting friends.Delete
I have rolled oat in my pantry and jam in the refrigerator so I'm good to go! Lovely treat -- these look really tasty. Thanks!ReplyDelete
Thanks KR, they really are just so nice to eat.Delete
ah what a great idea to use up bits of jam lingering in the fridge. i must do this! and i always have oats and flour etc in the pantry. we are not sure if anzac day celebrations will go ahead in our neighbourhood but here's hoping! tho i did love the sunrise thingy we had last year when everyone stood outside their gates to acknowledge the day. cheers S xReplyDelete
Yes we loved standing in our driveway with a candle last year as well. This year our street might all be able to get together afterward and have some "refreshments". Last year everything was a bit restrained because of covid. The months are whizzing by aren't they? Thanks for your continued interest in my cooking efforts.Delete
What a great addition to a lunch box! I should try storing my biscuits in the fridge when it is very hot here :)ReplyDelete
Tandy, I have two fridges and need both of them to store what I bake, flours etc. Perhaps you don't have the humidity that we have though.Thanks for your comment:)Delete