Pantry compost biscuits

Got any leftover coffee grounds? Trust us, they're put to good use in these biscuits!
Pantry compost biscuits in a stack
Pantry compost biscuits
John Paul Urizar
15 biscuits

These pantry compost biscuits are a wonderful and delicious way to use up some lingering pantry staples. Transform used coffee grounds and accumulated pantry pieces into these salty-sweet biscuits. Use the measurements as a guide and compile the dough using whichever variety of each ingredient you have. We used full cream milk, but use whichever milk is your preference.





Preheat oven to 180°C/160°C fan-forced. Line three large oven trays with baking paper.


Combine flour, bicarb, baking powder and salt in a large bowl.


For the topping, combine ingredients in a medium bowl.


Place butter, sugars and coffee grounds in a large bowl; beat using an electric mixer for 8 minutes or until light and fluffy. Add egg and beat until well combined. Add milk and beat until combined.


Add the flour mixture to coffee mixture; beat on a low speed until just combined. Fold in oats, coconut, nuts and chocolate.


Roll 2 tablespoons of dough into balls and place 5cm apart on lined oven trays. Using lightly oiled hands, press dough balls down to about 1/2cm thick.


Bake cookies for 10 minutes. Remove from the oven and sprinkle topping mixture and salt flakes over each cookie. Return to the oven. Bake for a further 5–8 minutes or until cookies are golden. Set aside to cool on trays.

Recipe from Too Good to Waste, RRP $29.99

Make the most of your groceries with recipes to save you money & help the planet.

Store used ground coffee in an airtight container in the fridge until required. 

You could also use a quick-release ice-cream scoop to portion the cookie dough.

Test Kitchen tip

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