Source Recipe

ATK Adaptation: https://archive.is/8AtbV

Copied Typed Adapted Used Used - Cals
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour 180g all-purpose-flour 120g whole wheat flour 408
½ cup (3½ ounces/99 grams) sugar 100g sugar 70g sugar 280
¼ teaspoon table salt 0.25tsp salt 0.25 tsp salt
1 ½ cups (4½ ounces/128 grams) old-fashioned rolled oats 128g oats 80g oats 300
¾ cup (2½ ounces/71 grams) sweetened flaked coconut 71g coconut 50g coconut 321
8 tablespoons unsalted butter 8 tablespoons butter 120g fat 80g coconut oil 659
20ml water 1 tsp golden syrup
⅓ cup golden syrup 1/3 cup golden syrup 1/3 cup golden syrup 260
2 tablespoons hot water 2 tablespoons hot water 2+1/2 tablespoon hot water
1 teaspoon baking soda 1 teaspoon baking soda 1 teaspoon baking soda
408+280+300+321+659+260 = 2228/batch ~140/biscuit

Instructions

Original

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, and salt together in medium bowl. Add oats and coconut and whisk to combine evenly, breaking up any coconut clumps.
  2. Heat butter and golden syrup in medium saucepan over medium heat, stirring occasionally, until butter is melted and mixture begins to bubble, 2 to 3 minutes. Meanwhile, stir hot water and baking soda in small bowl until combined. Off heat, stir baking soda mixture into butter mixture (mixture will foam and bubble). Add flour mixture to saucepan and stir until evenly combined.
  3. Divide dough into 24 equal portions, about 1 mounded tablespoon each (or use #40 portion scoop or weigh out 1 ounce or 28 grams per portion), stirring remaining dough after first 12 portions to ensure even distribution of oats. Space rounded portions evenly on prepared sheets, 12 portions per sheet. Let dough portions rest until surface is slightly dry to touch, about 5 minutes. Using fork, gently press each portion into 2-inch disk. (Rinse and dry fork if it becomes sticky.)
  4. Bake biscuits, 1 sheet at a time, until orange-brown and edges are set, 10 to 12 minutes, rotating sheet after 5 minutes. Let biscuits cool completely on sheet, 45 minutes to 1 hour. Use wide metal spatula to remove biscuits from sheets. (Biscuits can be stored in airtight container for up to 1 week.)

For Adapted

  1. Adjust oven rack to middle position and heat oven to 180c. Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, and salt together in medium bowl. Add oats and coconut and whisk to combine evenly, breaking up any coconut clumps.
  2. Heat coconut oil and golden syrup in medium saucepan over medium heat, stirring occasionally, until coconut oil is melted and mixture begins to bubble, 2 to 3 minutes. Meanwhile, stir hot water and baking soda in small bowl until combined. Off heat, stir baking soda mixture into butter mixture (mixture will foam and bubble). Add flour mixture to saucepan and stir until evenly combined.
  3. Divide dough into 16 equal portions, about 1 mounded tablespoon each (or use #40 portion scoop or weigh out 1 ounce or 28 grams per portion), stirring remaining dough after first 12 portions to ensure even distribution of oats. Space rounded portions evenly on prepared sheets, 12 portions per sheet. Let dough portions rest until surface is slightly dry to touch, about 5 minutes. Using fork, gently press each portion into 2-inch disk. (Rinse and dry fork if it becomes sticky.)
  4. Bake biscuits, 1 sheet at a time, until orange-brown and edges are set, 10 to 12 minutes, rotating sheet after 5 minutes. Let biscuits cool completely on sheet, 45 minutes to 1 hour. Use wide metal spatula to remove biscuits from sheets. (Biscuits can be stored in airtight container for up to 1 week.)

Full Adapted Recipe

Notes after making it