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Butternut Snap biscuits

Close up of a wooden board with stacks of Butternut Snap biscuits in front of a glass cookie jar.

I am thrilled to share my latest recipe for butternut snap biscuits, which include rolled oats and shredded coconut. These were the winner in a recent Facebook group poll. They are incredibly delicious, and it’s hard to resist eating just one. The biscuits are made using basic ingredients, making them perfect for a sweet snack or a delightful addition to your afternoon tea. Moreover, they are guaranteed to impress your loved ones and guests!

The ingredient lineup:

Understanding the purpose of each ingredient in a recipe can help you appreciate the final product even more. Here’s an explanation of why each ingredient is used in this butternut snap biscuits recipe:

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
  1. Rolled oats: These add texture and a slightly nutty flavour to the biscuits. They also contribute to the structure of the biscuits and make them more filling, thanks to their fibre content.
  2. Shredded coconut: This ingredient adds a subtle tropical flavour and a chewy texture after the initial snap of the biscuit. It also provides natural sweetness and contributes to the overall structure of the biscuits.
  3. Plain flour: As the primary dry ingredient, plain flour provides the base structure for the biscuits. It helps bind the other ingredients together and gives the biscuits their characteristic crunchy texture.
  4. Bicarbonate of soda: Also known as baking soda, this ingredient acts as a leavening agent, helping the biscuits to rise slightly during baking. It also contributes to the biscuits’ tender texture and golden-brown colour. Without it, the cookies would be too hard.
  5. Flaked salt or fine table salt: Salt enhances the flavours of the other ingredients, balancing out the sweetness of the biscuits and providing a subtle contrast in taste. I really love the flaked salt option here, as it releases little pops of flavour.
  6. Caster sugar: This fine-grained sugar provides sweetness and contributes to the biscuits’ delicate, crunchy texture. It also helps the biscuits to spread and brown evenly during baking.
  7. Unsalted butter: Butter adds a rich, creamy flavour to the biscuits and contributes to their texture. Using unsalted butter allows you to control the amount of salt in the recipe. If you use salted butter, you must reduce the added salt.
  8. Golden syrup: This thick, amber-coloured syrup adds moisture, sweetness, and a subtle caramel flavour to the biscuits. It also helps bind the ingredients together, contributing to the biscuits chewy texture.
  9. Vanilla extract: A classic flavouring agent, it adds a hint of sweetness and warmth to the biscuits, complementing the other flavours and enhancing their overall taste.

Each ingredient in this butternut snap biscuits recipe plays a crucial role in creating the final product’s unique taste, texture, and appearance. By understanding the purpose of each ingredient, you can better appreciate the art and science of baking these delicious treats.

Butternut Snap Cookies

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
What would we do without the Arnotts company? They make so many fantastic biscuits, and butternut snaps are yet another example.
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Difficulty Easy
Course Snack
Cuisine Australian
Servings 28 – 30
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 80 g rolled oats not instant
  • 30 g shredded coconut
  • 135 g plain Flour
  • 1 tsp bicarbonate of soda
  • ½ teaspoon of Flaked salt or ¼ tsp fine table salt
  • 150 g caster sugar
  • 125 g unsalted butter
  • 70 g golden syrup
  • 5 g or 1 tsp vanilla extract

Instructions
 

Thermomix Method:

  • Weigh the oats and coconut, into the TM bowl and give them a blitz to 10 seconds/speed 7.
  • Add the flour, bicarb, salt, sugar and cubes of cold butter to the food processor or TM bowl. Process until the mix resembles fine bread crumbs TM: MC in Set to mix for 10 sec/speed 6.
  • Weigh in the golden syrup and vanilla and set the Food Processor to mix TM: 5 sec/speed 5.
  • Remove the mix from the bowl and portion into 20 g balls. Set the balls on a baking tray and gently press to about 1/2 the ball height. Chill in the fridge while the oven heats up.
  • Set the oven to 160°C fan (320°F fan). Once at temp, remove the trays from the fridge and place them straight into the oven; I baked mine on the centre shelf for 13 minutes for crisp cookies. *see notes.
  • Remove from the oven when the edges start to brown, but leave on the trays until cool. These cookies will be very soft while they’re warm; best not to try and move them until they’re completely cold.

Conventional Method:

  • Preheat your oven to 160°C fan (320°F fan) and line a baking tray with parchment paper.
  • In a large mixing bowl, combine the rolled oats, shredded coconut, plain flour, bicarbonate of soda, and salt. Mix well to ensure even distribution of ingredients.
  • In a separate bowl, use an electric mixer to cream the caster sugar and unsalted butter until light and fluffy. Add the golden syrup and vanilla extract, and continue mixing until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  • Roll tablespoonfuls of dough into balls and place them on the prepared baking tray, leaving enough space between each one for spreading.
  • Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
  • Bake the biscuits on the centre shelf in the preheated oven for 12-15 minutes, or until golden brown. Keep an eye on them to ensure they don’t overcook.
  • Allow the butternut snap biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Video

YouTube video

Notes

Use flaked salt in this recipe if you have it. You can thank me later. 😉
When baking most cookies, the longer you bake them the more crisp they will be. In my oven 13 minutes gave me what I wanted.  But its not only the oven time, as the type of oven tray can also have an impact on the texture of your cookies.  So a little testing in your oven is always recommended.
Most cookies will bake better if they’re chilled before baking.
PS – I don’t use silicone matts for these cookies. We discuss this and many topics that are similar in Bake Club Online.

We hope you love this butternut snap biscuits recipe with rolled oats and shredded coconut as much as we do.

Don’t forget to share your thoughts and pictures of your creations with us on social media using the hashtag #ButternutSnapBiscuits. Happy baking!

21 Comments

  1. 5 stars
    Wow Bec what a recipe. Tasted just like butternut snaps the way I remember. They were a great success.

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