With a gorgeous macaroon-like texture, these light and chewy biscuits are also loaded with flavour and fibre! Experiment with dried fruits instead of ginger: apricots, cranberries, etc. Almonds are another nut option.
Makes approx 24
- 125g butter
- ½ cup sugar
- 1 egg
- ½ cup flour
- ½ tsp baking powder
- 1½ cups large oats
- ½ cup coconut chips/flakes
- ¼ cup crystal ginger, chopped
- 70g pistachios, finely chopped
- 100g white chocolate melts, melted
1 Preheat the oven to 175oC. Line two oven trays with baking paper.
2 Cream butter and sugar together for 3-4 minutes until light and fluffy. Beat in an egg well, then transfer to a large bowl. Fold in combined sifted flour and baking powder, oats, coconut and ginger.
3 Shape into walnut-sized balls approx 30g, and roll gently in crushed pistachios to give a light, even coating, and flatten shape. Arrange on trays and bake for 18-20 minutes until pale golden. Cool completely, then drizzle with melted white chocolate.