- Prep Time:30 mins
- Cook Time:15 mins
Classic Aussie Biscuit
There’s not a baked treat in existence that’s more Australian than this humble biscuit. We’ve added our chick peas to the mixture to give the finished delights an extra crunch. We love making these yummy snacks all year round!
Original recipe by ERIN MADE THIS | 1.1.16
+1 1 CAN (400g) EDGELL CHICK PEAS
- 1 cup brown sugar
- 3/4 cup plain flour
- ½ cup desiccated coconut
- 1 cup rolled oats
- 100g butter
- 2 tablespoons golden syrup
- ½ teaspoons bicarbonate soda
Preheat the oven to 180°C and line two flat baking trays.
PLACE WELL DRAINED CHICK PEAS IN A FOOD PROCESSOR AND PULSE UNTIL COARSELY CHOPPED .
Transfer the chick peas to a large mixing bowl and add the sugar, flour, coconut and oats and stir to combine.
Melt the butter and golden syrup in the microwave on high for 1 minute in a microwave safe dish.
Add the bicarbonate soda to the butter mix and whisk.
Pour the butter into the dry ingredients and stir to form a loose dough.
Use a tablespoon measure to form balls of the dough and place on lined trays.
Bake for 12-15 minutes until brown and cooked through. Allow to cool on wire racks.
Store in an airtight container and these will keep for weeks.