Coconut Wheat Germ biscuits

Coconut Wheat Germ biscuits

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Be sure to leave the biscuits on the baking tray for at least one minute after removing them from the oven. This allows them to "flatten" and firm up, also make sure you use rolled oats, not instant!


Serves: 60 

  • 250g butter, softened
  • 1 cup (220g) white sugar
  • 1 cup (185g) brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla essence
  • 1 1/2 cups (220g) rolled oats
  • 1 cup wheatgerm
  • 1 cup (125g) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • 1 teaspoon salt
  • 1 cup (90g) desiccated coconut
  • 2 cups chopped pecans
  • 1 cup chopped pitted dates

Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

  1. Preheat the oven to 165 degrees C.
  2. In a large bowl cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. In a separate bowl combine the oats, wheat germ, flour, baking powder, bicarb soda and salt.
  3. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased baking trays.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for a couple of minutes before removing to a wire rack to cool completely.

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