These very tasty and easily-made biscuits make an ideal after-school snack for children, especially when accompanied by glass of milk.
8 oz. plus
1 teaspoon butter, melted
7 oz. rolled oats
2h oz. sesame seeds
7 oz. soft brown sugar
1 teaspoons salt
5 oz. desiccated coconut
Preheat the oven to fairly hot 375CF (Gas Mark 5, 190°C). With the teaspoon of butter, lightly grease an 8-inch square tin and set aside.
In a medium-sized mixing bowl, com-bine the rolled oats, sesame seeds, sugar, salt and coconut. Pour in the remaining butter and, with a wooden spoon, mix until the ingredients are thoroughly combined.
Spoon the mixture into the prepared tin, smoothing the top with the back of the spoon. Place the tin in the oven and bake for 30 minutes or until the mixture is bubbling at the edges.
Remove the tin from the oven and set aside to cool completely. With a sharp knife, cut the mixture into 2- by 1-inch finger shapes and arrange on a decorative plate before serving.