1 cup plain flour
¾ cup caster sugar
1 ½ cups rolled oats
1 cup shredded coconut
125g butter, chopped
¼ cup golden syrup
½ tsp bicarbonate of soda
1 tbs boiling water
Preheat oven to 180 degrees Celsius. Line 2 baking trays with paper.
Combine the flour, sugar, oats and coconut in a medium bowl.
Combine the butter, golden syrup, bicarbonate of soda and water in a medium saucepan over low heat. Cook for 2 minutes or until the butter melts.
Pour into the flour mixture and stir to combine.
Roll tablespoons of mixture into balls and place on the lined trays, allowing room for spreading. Flatten slightly.
Baker for 12-15 minutes or until golden brown. Set aside the tray to cool completely.
MAKE IT YOUR WAY
For flat, crisp biscuits: Replace the caster sugar with brown sugar.
For slightly chewy biscuits: Use half caster sugar, half brown sugar.
For malty-tasting biscuits: Replace the caster sugar with raw sugar.
All ingredients available at Coles, Lower Ground.