Pecan & Cinnamon Oat Biscuits

These biscuits are reminiscent of ANZAC biscuits. Using basic ingredients and basic equipment, they are quick to make, long lasting and totally moreish.

Makes about 28.


150g (1 cup) plain flour
150g (1 1/2 cups) rolled (porridge) oats
90g (1 cup) desiccated coconut
165 g (3/4 cup) caster (superfine) sugar
100 g (1 cup) pecans, chopped
1 teaspoon ground cinnamon
150g butter, cubed
115g (1/3 cup) honey (see Tips)
1 tablespoon water
1 teaspoon bicarbonate of soda (baking soda)


1. Preheat the oven to 180°C or 160°C fan-forced. Line two large baking trays with baking paper.

2. Put the flour, rolled oats, coconut, sugar, pecans and cinnamon in a medium bowl and stir to combine.

3. Put the butter, honey and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until well combined.

4. Roll tablespoons of the mixture into balls and place about 7cm apart on the lined trays. Use your fingers to flatten the balls until they are about 1cm thick and about 5cm in diameter.

5. Bake for 12-15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays.


  • The honey can be replaced with 115g (1/3 cup) golden syrup (light treacle) for a delicious caramel flavour.
  • These biscuits will keep in an airtight container at room temperature for up to 2 weeks (though mine are usually gobbled up in just a few days).


  • Macadamia & Oat Biscuits – Replace the desiccated coconut with 65g (1 cup) shredded coconut and add 70g (1/2 cup) chopped macadamia nuts to the flour mixture in Step 2.

  • Oat & Raisin Biscuits – Replace the pecans with 85 g (1/2 cup) seedless raisins.

  • Cinnamon Oat Slice – Grease a 20 cm x 30 cm shallow slice tin and line the base and two long sides with one piece of baking paper, allowing it to overhang the sides. Omit the pecans. Press the biscuit mixture evenly and firmly into the prepared tin and bake at 180°C or 160°C fan-forced for 20–25 minutes or until deep golden and firm to touch. Cool in the tin. Use the paper handles to lift out onto a board, and cut into pieces.

Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books).