I bumped into this recipe while flipping through one of the magazines. More than the biscuits, what intrigued me is their history that dates back to World War I. The army wives sent them to their husbands who fought on the front line. The recipe was such that the biscuits didn’t spoil easily even though they journeyed the sea for days together. Interesting!
Preparation time: 15 minutes
Baking time: 8 – 10 minutes per batch
Makes: 25 – 30 biscuits
2 cups rolled oats
1 cup flour
2/3 cup castor sugar
3/4 desiccated coconut
1/3 cup honey
125 gms unsalted butter
1 tsp soda bicarb
2 tbsp hot water
1. Preheat the oven to 160 deg. Line the baking tray with non-stick baking paper.
2. Place the dry ingredients – oats, flour, sugar and coconut in a bowl. Mix them all thoroughly.
3. In a separate pan heat the butter and honey and cook, stirring, on low heat until melted.
4. Combine the soda bicarb and water and add it to the butter mixture.
5. Now add the step 4 mixture to the oats and mix thoroughly.
6. Place tablespoon fulls of this mixture on the lined baking tray. Flatten them into 7 cm rounds or shapes of your choice.
7. Leave enough space in between for the biscuits to expand while baking.
8. Bake for eight to ten minutes or until deep golden.
9. Cool on the tray for five minutes and then transfer to wire racks to cool completely.