1 cup plain flour
1 cup rolled oats
3/4 cup soft brown sugar
1 cup dessicated coconut
2 generous tbsps golden syrup
1/2 tsp bicarbonate of soda
2 tbsps boiling water
Pre-heat oven to 180C/350F.
In a large mixing bowl, combine flour, oats, sugar and dessicated coconut.
In a medium saucepan, melt together the butter and golden syrup.
Mix bicarb of soda with the boiling water and add to butter and golden syrup
mixture, mix with wooden spoon. [CAUTION: Mixture will froth considerably.]
Add to the dry mixture in mixing bowl, stir until well-mixed.
Line a baking/biscuit tray with baking paper.
Using fingers, form 36 balls (slightly smaller than a ping-pong ball), place on
baking tray and flatten slightly with prongs of a fork.
The biscuits expand during baking so do not place them too close together.
Bake for 15 – 20mins.
Transfer to cooling racks and allow to cool completely.
NB: The biscuits will be soft and will crisp up as they cool.
Store in air-tight cookie jar and see how long they last! 😉