Baking

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
12M
18M
30M

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.

Ingredients

Topping

Method

1.

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

2.

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

3.

For the topping, combine ingredients in a medium bowl.

4.

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.

5.

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

6.

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.

7.

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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