Biscotti croccanti all’avena

Ingredienti

• 250 gram butter
• 1 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 1 cup cake wheat flour
• 1&1/2 cup oats
• 1&1/2 cup dessicated coconut
• 1 cup granulated sugar

Preparazione

1. 1

   Preheat oven to 160 degrees celsius. Line a cookie sheet with parchment paper

2. 2

   Add all the dry ingredients, cake wheat flour, sugar, oats and coconut to a large bowl and mix

3. 3

   Melt the butter and the golden syrup on the stovetop. Once the butter starts bubbling add the bicarbonate of soda. It will start to froth. Remove from stovetop and mix it together with the dry ingredients

4. 4

   The mixture will seem a little crumbly but once pressed into the pan it will stick together. You can use a spatula to press it into the pan and use your fingers to press down the edges. You can use two 27cm x 22cm pan or something close enough or you can use one large pan.

5. 5

   Bake at 160 degrees Celsius for 20-25 minutes or until golden brown

6. 6

   Remove from oven and cut whilst still warm. You can use a pizza cutter for easy cutting and cut the edges with a knife. Remove from the pan only once completely cool or they will crumble. Store in an airtight container once completely cool