Butternut Snap biscuits

Step 1

Weigh the oats and coconut, into the TM bowl and give them a blitz to 10 seconds/speed 7.

Step 2

Add the flour, bicarb, salt, sugar and cubes of cold butter to the food processor or TM bowl. Process until the mix resembles fine bread crumbs TM: MC in Set to mix for 10 sec/speed 6.

Step 3

Weigh in the golden syrup and vanilla and set the Food Processor to mix TM: 5 sec/speed 5.

Step 4

Remove the mix from the bowl and portion into 20 g balls. Set the balls on a baking tray and gently press to about 1/2 the ball height. Chill in the fridge while the oven heats up.

Step 5

Set the oven to 160°C fan (320°F fan). Once at temp, remove the trays from the fridge and place them straight into the oven; I baked mine on the centre shelf for 13 minutes for crisp cookies. *see notes.

Step 6

Remove from the oven when the edges start to brown, but leave on the trays until cool. These cookies will be very soft while they’re warm; best not to try and move them until they’re completely cold.

Step 7

Preheat your oven to 160°C fan (320°F fan) and line a baking tray with parchment paper.

Step 8

In a large mixing bowl, combine the rolled oats, shredded coconut, plain flour, bicarbonate of soda, and salt. Mix well to ensure even distribution of ingredients.

Step 9

In a separate bowl, use an electric mixer to cream the caster sugar and unsalted butter until light and fluffy. Add the golden syrup and vanilla extract, and continue mixing until fully incorporated.

Step 10

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

Step 11

Roll tablespoonfuls of dough into balls and place them on the prepared baking tray, leaving enough space between each one for spreading.

Step 12

Flatten each ball slightly with the back of a fork, creating a crisscross pattern.

Step 13

Bake the biscuits on the centre shelf in the preheated oven for 12-15 minutes, or until golden brown. Keep an eye on them to ensure they don't overcook.

Step 14

Allow the butternut snap biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.