Nuttikrust Copycat Biscuits

Line a baking tray with baking or parchment paper & set aside.

Make sure that the butter or margarine is at room temperature.

Place the oats into a blender.

Add the desiccated coconut to the oats.

Blend until fine, like a powder consistency – there may be few that won’t crush but that is fine.

Add the butter or margarine to a mixing bowl.

Add in the castor sugar.

Using an electric mixer or wooden spoon & cream together.

Next, add in the vegetable oil, caramel essence & the golden syrup.

Mix well.

Thereafter, add in the flour.

Add in the milk powder.

Add in the salt, baking powder & the bicarbonate of soda.

Finally. add the blended oats & coconut mixture.

Use a spoon & combine all the ingredients.

Thereafter, use your hands & bring the mixture together to form a biscuit (cookie) dough.

Pinch off small pieces of the dough.

Roll into a ball between your palms & then roll into a log.

Place onto the prepared baking tray & flatten slightly.

Place the tray into the preheated oven & bake for 15 minutes until golden.

Carefully transfer the biscuits onto a cooling rack. It will be tender & soft, but once cooled it will retain it’s shape & become crunchy.

After a few minutes you can devour these Nuttikrust Copycat Biscuits.

Store them in an airtight container for up to a month.

Serve these Nuttikrust Copycat Biscuits with a hot drink such as coffee, tea, hot chocolate, Turkish coffee, etc.