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Choconut Bikkies

These dark and indulgent biscuits will turn you into a crunchy cookie monster. Not so sweet, but so good!

Ingredients

Method

  1. Preheat oven to 170°C (150°C fan force). Line two baking trays with baking paper.
  2. Place butter, golden syrup, honey and sugar in a small saucepan over a low-medium heat. Stir occassionally and remove from heat when butter is melted.
  3. Add vanilla to saucepan, stir through and set aside.
  4. Combine flour, rolled oats, desicated coconut, brazil nuts, almonds, walnuts/pecans, pumpkin seeds, coco powder and cinnamon in a large mixing bowl.
  5. Pour butter mixture into dry ingredients and mix.
  6. Roll mixture into golf ball sized balls and slightly flatten onto baking trays.
  7. Bake for approximately 10min, being careful not to over cook as they are quite dark.