Updated: Apr 5
Prep Time: 25 minutes Cooking Time: 1 hour.
500g Porridge Oats
500g Desiccated Coconut
500g Plain Flour (All-purpose Flour)
500g Butter (Room Temperature)
1½ Cup Milk
2 tsp Bicarbonate of Soda
In a big bowl, mix the porridge, desiccated coconut and flour, keep aside.
Mix the butter, sugar and bicarbonate of soda in a food processor until the sugar has dissolved for about 5 minutes.
At a slow speed, pour the lukewarm milk slowly into the food processor and continue to mix until it is nice and fluffy.
Remove the mixture in a big blow, add the dry ingredients and knead well until the dough has combined and cover the dough with cling film and leave for two hours.
Now heat the oven at 180°C, gas mark 5, roll out the dough into a big circle about 12 inches and 5mm thick circles, use a cookie cutter to cut out your biscuits and place them in a baking tray.
Bake them for 10 to 15 minutes until golden brown. Repeat until all of your biscuits dough have finished.
Cool them down and store them in an airtight container. Consume within a month or two.
Enjoy dipping them with a cup of coffee.
We are leaving the dough to rest for two hours so that the porridge can sock the milk and get soft.