It’s the last weekend of the month, so time to make biscuits. This month, oat and coconut biscuits. They’re a bit like nobbly Hobnobs - or what Hobnobs would be like if they weren’t rolled out flat.

The following quantities make 50 biscuits, so can be reduced as necessary to make smaller batches (half them for two-dozen biscuits).

225g (8oz) porridge oats
225g (8oz) unsweetened ground coconut
225g (8oz) self-raising flour
225g (8oz) sugar
285g (10oz) butter
5 tablespoons of syrup

Gently warm the butter and syrup in a pan so that they mix together as a thick, runny liquid. Don’t let them boil or the syrup will start to crystalise.

Meanwhile, mix all of your dry ingredients together in a very large bowl. Once the syrup and butter are warm and liquified, pour them into the dry ingredients and mix thoroughly. Start with a wooden spoon as the mixture may be hot, but you will probably find, eventually, that it is best to get your hands in for a thorough mixing.

When well combined, form the mixture into small balls, slightly smaller than a golf ball, and press flat. You will probably only be able to form the balls by squeezing them in your hands, as they will not roll. Lay them out on a greased baking tray and cook at 160 degrees Celsius for 15 minutes, by which point they should be browning on the surface. Remove from the oven and allow them to harden slightly, then transfer them to racks to cool fully.

1. Coconut buns
   It's the last Sunday of the month, so it's baking day. This month: Coconut Buns. Ingredients for around 50 biscuits 450g (1lb) self raising...
   
   
2. Ginger biscuits
   It's the last weekend of the month, so time to get out the oven gloves. Today it was ginger biscuits. Again stolen from my...
   
   
3. Sylvia’s Biscuits
   It's years since I've made these, but it's the last weekend of the month, the traditional time to bake for the office, so I...