Coconut oat biscuits

Ingredients

• 100 g (½ cup) coconut oil, at room temperature
• 90 g (½ cup) coconut palm sugar
• 1 egg
• 1 tsp natural vanilla essence or extract
• 150 g (1 cup) plain flour
• 1 tsp baking powder
• 35 g (½ cup) shredded coconut
• 50 g (½ cup) rolled oats
• extra shredded coconut, to sprinkle

Instructions

Preheat oven to 180°C (160°C fan-forced). Line two oven trays with non-stick baking paper.

Use an electric mixer to beat the coconut oil and sugar until well combined. Add the egg and vanilla and beat to combine.

Sift together the flour and baking powder into a bowl. Add to the coconut oil mixture with the shredded coconut and oats and beat on low speed until just combined.

Roll tablespoonfuls of the mixture into balls and place about 5 cm apart on the lined trays. Flatten each ball until about 1 cm-thick and then sprinkle with a little extra shredded coconut. Bake in preheated oven for 15-18 minutes, swapping the trays halfway through baking, or until golden underneath and cooked through. Cool the biscuits on the trays.

Baker’s tip

• These biscuits will keep in an airtight container at room temperature for up to 2 weeks.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read ourinterview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Zulu tiles from Onsite. Astra square cake tin, (comes with lid) from Citta. Side plate in colour milk from Mud.

For more recipes, view our online column, Bakeproof: Coconut.