Ginger oat Christmas biscuits
Makes 30 biscuits
- 100g coconut oil, solid
- 80g butter, cubed
- 1/2 cup raw sugar
- 1/2 cup golden syrup
- 1 tsp vanilla extract
- 2 1/4 cups wholemeal self-raising flour
- 1 cup rolled oats
- 1 tsp ground ginger
- 1/2 tsp mixed spice
- 200g white chocolate, broken into chunks
- 1 x 340g family-size bag Smarties
Preheat oven to 200°C (180°C fan-forced) and line a cookie tray with baking paper.
In a medium saucepan, gently heat coconut oil, butter, sugar, syrup and vanilla and stir until dissolved.
In a large mixing bowl, add flour, oats, ginger and spice and stir to combine. Make a well in the centre and pour in the hot liquid mixture. Using a wooden spoon, mix all ingredients together until well combined.
Scoop out tablespoons of mixture into your hand, squeeze into a ball and pat flat into a disc on the cookie tray.
Bake for 10 minutes, then turn them and bake for a further 5 minutes if you like them chewy, or 10 minutes if you like them crunchy.
When the cookies have cooled, melt the chocolate using a double boiler. Then ladle heaped teaspoons of chocolate on top of each cookie and decorate with green and red Smarties, for a Christmas-coloured theme.
Place the biscuits in the fridge for 30 minutes, or until chocolate has set.
- These biscuits are actually ANZAC biscuits with a ginger twist. It’s just so simple to bung all the ingredients together and there’s no rolling or cutting of dough – it’s just scoop, pat and drop onto the tray.
- They could be wrapped up in some festive coloured cellophane to hand out to friends as gifts. Or you could omit the chocolate and send them in the kids’ lunch boxes for a treat.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.