These biscuits are perfect for a lunchbox treat or afternoon tea, they can be whipped up in no time and taste delicious!
- 4 Weet-Bix
- 1/2 Cup Self raising flour
- 1/2 Cup of oats
- 1/2 cup Desiccated coconut
- 1/2 cup coconut sugar
- 1/4 cup Rice malt syrup
- 110g Butter
Preheat oven to 190 degrees.
Line a large tray with baking paper.
Pop the Weet-Bix, oats and coconut into a food processor and blitz for a few seconds until it resembles a rough crumb texture.
Add Weet-Bix mixture to a large bowl with flour and combine well.
Add butter, rice malt syrup and coconut sugar to a bowl and microwave for one minute on high, stir well and add to dry ingredients.
Make sure ingredients are well combined.
Roll into approx 1” balls and place on tray. Press down firmly to form a cookie shape.
Pop in the oven for 15 minutes until slightly brown.
Removed from oven and set to cool. They will feel soft but they will firm up as they cool.
Store in an air tight container.
You can replace rice malt syrup with normal syrup or honey as both work fine.
If you don't have coconut sugar you can use brown sugar.