Spiced Scottish Oat Biscuits
1 ¾ cup rolled oats
½ cup shredded coconut, toasted
1 ¼ cup boiling water
2 tbsp butter or coconut oil, softened
3 Tbsp coconut sugar
4 tsp cinnamon
1 Tbsp fresh ginger root, finely minced
¼ tsp fine ground sea salt
First, toast your coconut shreds. In a 350 F oven, spread the shreds evenly on a baking sheet and toast for 3-4 minutes. Watch them closely because they will burn FAST!
Place your rolled oats in a large bowl and pour the boiling water over them. Give the mixture a quick stir, then cover the bowl with a plate or a cloth and let sit for 10 minutes.
When the 10 minutes are up, add the butter or oil, coconut sugar, cinnamon, ginger root, and sea salt and give it a good stir until all the ingredients are incorporated. It should form a heavy, dense dough.
Scoop the dough onto a large sheet of parchment paper, and place another large sheet of parchment paper on top. Using a rolling pin, roll the dough out between the two sheets. Roll until the dough is roughly ¼ inch thick evenly around.
Using cookie cutters or the opening of a glass or jar, cut out the biscuit shapes.
Lay the biscuit shapes onto a parchment lined baking tray and bake in a 250 F oven where the biscuits will bake up low and slow for about 3-4 hours. This baking method will also infuse the most amazing smell into your house. Makes about 15 lightly sweetened, snappy biscuits.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach