Easy Biscuits with Cheesecake Filling

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12 Ingredients

Number of servings

3/4 cup desiccated coconut
1 cup plain flour
100grams butter, chopped
1/4 cup icing sugar mixture (for cheesecake filling)
1/4teaspoons vanilla bean paste (for cheesecake)
1/2teaspoons ground ginger
1/2teaspoons bicarbonate of soda
1tablespoons honey
2tablespoons golden syrup
rolled oats
125grams cream cheese, chopped at room temperature (for cheesecake filling)
1/2 cup brown sugar

Method

Step 1 of 5

Preheat oven to 160°C fan-forced. Combine flour, ginger, coconut, oats and brown sugar in a large bowl. Make a well in centre.

Step 2 of 5

Place butter, golden syrup, honey and 2 tablespoons of cold water in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until butter has melted and mixture comes to simmer. Remove from heat. Stir in bicarbonate of soda. Pour into dry ingredients. Mix well.

Step 3 of 5

Roll a heaped teaspoonful of mixture into a ball. Place onto baking paper-lined oven trays and flatten slightly. Repeat with remaining mixture to make 44 biscuits, allowing room for spreading. Bake for 8-10 minutes or until golden. Cool on trays for 10 minutes, then transfer to a wire rack to cool.

Step 4 of 5

For the cheesecake filling; beat all the ingredients in an electric mixer until well combined.

Step 5 of 5

Spread a spoonful of filling onto the flat-side of half the biscuits. Sandwich together with remaining biscuits. Serve immediately. Tip 1: Sandwich biscuits together with filling just before serving. Tip 2: You can replace the cheesecake filling with Hokey Pokey ice cream. Tip 3: For choc chip biscuits add 1/2 cup choc chips to the mixture in step 1 with the oats.