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Ingredientes
- 1 cup plain flour
- 1 cup good-quality whole rolled oats
- 3/4 cup firmly packed brown sugar
- 2/3 cup desiccated coconut
- 1/2 cup dried cranberries
- 1 tsp ground cinnamon
- 125g butter
- 2 tbsp honey
- 2 tbsp water
- 1/2 tsp bicarbonate of soda
- 200g white chocolate melts
Direcciones
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Combine the flour, oats, sugar, coconut, cranberries and cinnamon in a large bowl.
- Stir the butter, honey and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
- Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
- Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.
- Place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the water doesn't touch the bowl) and stir with a metal spoon until melted.
- Use a flat-bladed knife to spread the chocolate over the base of each biscuit. Set aside for 5 minutes, or until set.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 26 servings | |
| Calories 130 | |
| Calories from Fat 70 | 54% |
| Total Fat 8.17g | 10% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 56mg | 2% |
| Potassium 50mg | 1% |
| Total Carbs 14.53g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.02g | 6% |
| Protein 0.88g | 1% |
