Biscuits
and Cakes
Oaty Coconut Biscuits
175g (6oz) Hamlyns Scottish Porridge Oats
75g (3oz) desiccated coconut
225g (8oz) butter or margarine, at room temperature
110g (4oz) (110g) castor sugar
50g (2oz) dark brown sugar
2 eggs
4 tablespoons milk
1½ teaspoons vanilla essence
110g (4oz) plain flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon ground cinnamon
Pre-heat oven to 400°F/200°C/gas 6. Lightly grease two baking sheets. Spread the oats and coconut on an ungreased baking sheet and bake until golden brown (8-10 minutes), stirring occasionally. Cream butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then add milk and vanilla. Sift the flour into the mixture, then fold in the bicarbonate of soda, salt and cinnamon. Finally, stir in the oats and coconut.
Drop spoonfuls of the mixture 1" - 2" apart on the prepared sheets and flatten with the bottom of a greased glass, dipped in sugar. Bake for 8-10 minutes until golden, and transfer to a rack to cool.
