This recipe is from one of my favourite cook books – Donna Hay Modern Classics 2. This is an awesome cookbook, as well as having a lot of old favourites, there are also some great new recipes too.
The original recipe is Malted Oat and Raisin biscuits, I’ve added the coconut as I think it makes everything taste better. Feel free to leave it out if you prefer. These are really yummy & you can also freeze the dough.
1/2 cup brown sugar
1/4 cup castor sugar
125g butter – softened
1/2 cup malted milk powder
1 1/4 cups plain flour
1/4 teaspoons bicarbonate of soda
1/2 cup rolled oats
3/4 cup raisins
1/2 cup desicated coconut
- Preheat oven to 160 degrees
- Place the sugars, butter and egg into a mixer bowl and beat until pale and creamy
- Add the milk powder, flour, bicarb soda, rolled oats, raisins and coconut and beat on low speed to combine
- Roll large dessert spoons of mixture into balls and place on baking trays lined with non stick paper, gently flatten balls (I made around 36).
- Bake for 18 -20 minutes or until golden
- Allow to cool on wire racks