With the school holidays on the horizon, you may have kids, grandchildren, or other young visitors to entertain. These crumbly moreish biscuits are simple to make and fun to decorate so will be enjoyed by kids young and old. For instant results, the dough can be scooped straight onto trays for baking. I also like to wrap and chill the dough before slicing it into rounds as this captures the nuts and cherries in cross-section. I love the flavour and colour of pistachios and cherries in these biscuits, but you can substitute other dried fruits or nuts of your choice.

Servings:  Makes 12–14            Preparation: 15 minutes          Cooking: 15 minutes


150g  Desiccated coconut
100g  Plain flour
50g    Rolled oats
½ tsp Cinnamon
100g  Glace cherries
100g  Pistachios
40g    Sunflower seeds
Pinch Salt
100g  Butter
150g  Honey
50g    Dark chocolate (optional)

Tip:  If you plan to bake the mixture right away chop the nuts and cherries a little.  This will help the biscuits to hold their shape.


1.      If you want to bake the biscuits right away, preheat your oven to 200°C (180°C Fan) and line 1–2 baking sheets with parchment.

2.      Gently melt the butter in a pan and then stir in the honey.

3.      Combine the rest of the ingredients (except chocolate) with the butter and honey and mix until everything is coated and combined. 

4.     Scoop large dessert spoonfuls of mixture onto the prepared trays, pressing and flattening the mixture slightly. Alternatively, tip everything onto a large piece of baking parchment paper and gather and compress the mixture until you form a tight cylinder about 5-6 cm diameter and 12-15cm long. Twist the parchment around the ends to seal everything in and then chill for at least 1 hour before slicing into 1cm rounds. 

5.     Bake the biscuits in a pre-heated oven for 12–15 minutes until lightly golden brown. Allow to cool before moving from the trays.

6.      Decorate with melted chocolate and extra coconut or cherries, if desired.