I was delighted to be sent some Lyons Coffee Bags to review. I am fuelled by coffee and happily admit I am a caffeine addict. Lyons Coffee Bags are just like tea bags but are filled with coffee instead, so you can have a nice cup of delicious coffee anytime and anywhere. If you like to enjoy a cuppa of good quality coffee whilst out and about, at work, or even on holiday, these coffee bags are brilliant since you can pop a couple in your handbag or rucksack.
Being a frugal lass I do like to save some pennies. Buying a good quality coffee when at work, or out and about, can be costly. Taking a few coffee bags with me, and a thermos of hot water, saves me time and money. I've put a box of them in my locker at work so I can enjoy a lovely coffee on my break, without having to spent money at a cafe. The coffee bags are so easy to use, just add freshly boiled water, stir, and allow to brew for three to four minutes until the coffee is as strong as you like it to be. The coffee bags come in three different strengths, and also a decaffeinated version.
Of course a cup of coffee is a great accompaniment for a biscuit, or two. These biscuits keep well in an air tight container and are great for taking on picnics, putting in your lunchbox, or having as a treat during a tea/coffee break at work.
1 cup plain all purpose flour
1 cup traditional/rolled oats
¾ cup light soft brown sugar
¾ cup desiccated coconut
2 Tblsp golden/corn syrup)
1 tsp bicarbonate of soda (baking soda) and 1 Tblsp water
Preheat oven to 170C/150C Fan/Gas Mark 3/325F. Line two baking sheets/trays with non stick baking paper.
Put the dry ingredients into a large mixing bowl and stir to combine.
In a small saucepan melt the butter and stir in the golden/corn syrup. Mix in the combined bicarbonate (baking) soda and water. Mix well, watch out as the mixture may fizz up a little.
Pour the buttery mixture into the into the dry ingredients. Mix until completely combined. Roll teaspoonfuls into balls and put on the prepared trays. Allow room for the biscuits to spread during cooking.
Bake for 12-15 minutes, bake longer for a crispy biscuit or bake for a few minutes less for a softer, more chewy biscuit. This recipe makes around 30 biscuits.