Easy Biscuits

    Easy Biscuits

    (108)
    1save
    32min


    83 people made this

    An easy biscuit that is sure to please with coconut for flavour and oats for texture. They are heathier than average because they use oil instead of butter.

    Ingredients
    Makes: 36 biscuits

    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 3/4 teaspoon salt
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1 1/2 cups rolled oats
    • 1/2 cup shredded coconut
    • 3/4 cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, stir together the flour, bicarb soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the centre and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon.
    3. Roll the dough into walnut sized balls and place 5cm apart onto the prepared baking trays. Flatten slightly with a fork.
    4. Bake for 10 to 12 minutes in the preheated oven. Biscuits should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking trays before removing to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (108)

    Reviews in English (107)

    by
    30

    I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!!  -  10 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    26

    This was a tasty recipe to mix up and cook quickly. I skipped the coconut and added 1 cup of white chocolate chips. I reduced both sugars to 3/4 c. each, and reduced the oil to 1/2 cup. After mixing, the batter seemed a bit dry, so I put in a tad more oil. Very good flavor, and the texture is great - somehow they are chewy, crispy, and soft all at the same time. The first pan I cooked a full 12 minutes; these came out kind of crunchy, but still a little chewy, and very good. The second and subsequent pans, I cooked more like 9-10 minutes (took them out just before they looked done), let them cool on the pan for 2 minutes. These were our favorites. Delicious recipe and a bit healthier using oil vs. butter. Thanks for sharing it.  -  30 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    24

    My dad recently had heart surgery, so I was thrilled to find a cookie recipe that called for oil instead of solid fats. I used canola oil, omitted the coconut, threw in an extra handful of oats, and added some Hershey's Special Dark chips for a heart-healthy cookie that everybody really liked. Thank you for posting this!!  -  15 Mar 2006  (Review from Allrecipes USA and Canada)

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