Prep

15 min

Cook

20 mins for chewy, 30 mins for crispy

Serves

Gone in one sitting if you’re not careful

Level

Easy

Hold the press!

Try making the biscuits as a slab and coating that slab in melted chocolate.

Sooooo good.

Ingredients

  • 1 cup sugar
  • 1 cup rolled oats  – you can swap rolled for jumbo oats or quick oats or scotch oats.
  • 1 cup desiccated coconut  – you can swap desiccated for coconut threads.
  • 3/4 cup chopped walnuts
  • 3/4 cup flour
  • 115 grams butter
  • 2 tbsps Hakanoa Ginger Syrup
  • 1 tsp Baking Soda
  • 2 tbsps boiling water

Method

Step 1
Put the first 5 dry ingredients into a large bowl, mix together, then make a well in the centre.

Step 2
Put the butter and Hakanoa Ginger Syrup in a saucepan and bring to a simmer.

Dissolve the baking soda in the boiling water, then pour into the hot mixture and stir well.

It will foam up – pour the foam into the bowl of dry ingredients.  Mix until well combined.

Step 3

Put spoonfuls of the mixture well spaced part on 2 baking trays lined with baking paper.

Bake in an oven pre-heated to 160c.

Bake about 20 mins until richly golden if you like a chewy fudgy biscuit, or an extra 10 minutes until deep golden brown if you like a crisp snap to your biscuits.

Step 4

Cool on the tray for 5 minutes before removing to a rack to cool completely.

Step 5 THE LOCK-DOWN CHOCOLATE GINGERZAC 
Or you can press the whole mixture into a shallow tin and bake it as one big piece.

While it’s baking, melt some chocolate. I love Whittakers 50% dark for this.

Once it’s baked to your idea of perfection, spread the melted chocolate over the just-baked slab of biscuit. Cut it with a sharp knife into bars. Cool in the tin in your fridge. These put store-bought choccy bikkies to shame.

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