Spiced Scottish Oat Biscuits

Ingredients

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

Method

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

http://www.alexpicotannand.com

http://www.alexpicotannand.com/