Ingredients
1 cup rolled oats
½ cup raw sugar
1 cup plain flour, sifted
¾ cup desiccated coconut
125g butter
2 tablespoons Golden Syrup
½ teaspoon bicarbonate of soda
3 tablespoons boiling water
Method
Preheat the oven to 160ºC fan-forced (or 180ºC without fan). Line a baking tray with baking paper.
Combine the oats, flour, sugar and coconut in a medium sized bowl.
Place the butter and golden syrup in a saucepan and place on low heat until butter has melted. Remove from heat. Combine bicarbonate of soda and boiling water in a cup, then stir into the butter/golden syrup mixture (it should froth). Pour this mixture over the dry ingredients and stir until combined. Roll teaspoonsfuls of the mixture into balls, and place on the prepared baking tray about 5cm apart. Slightly flatten balls with the back of the spoon. Bake for 15 minutes, or until biscuits are golden. Remove from oven and allow biscuits to cool on tray for about 10 minutes, then remove from tray and enjoy! These biscuits keep well, stored in an airtight container. These are chewy; for a crisper biscuit slightly reduce the amount of water, and bake for a little longer time.