Crunch! If you want crunchy biscuits, cook them for a further 3–6 minutes.
• 1 cup traditional rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• ½ cup caster sugar
• ¼ cup brown sugar
• 125g unsalted butter, chopped
• 2 tblsps golden syrup
• 1 tsp bicarb
• 2 tblsps boiling water
Line two oven trays with baking paper.
Place the oats, flour, coconut and sugars in a large bowl. Stir to combine.
Melt butter and syrup in a medium saucepan over a low heat. Dissolve soda in boiling water in a small heatproof jug. Stir into butter mixture until it froths. Remove from heat.
Pour warm butter mixture over oat mixture. Stir well until combined.
Roll tablespoons of mixture into balls. Place them 5cm apart on prepared trays. Press to slightly flatten.
Cook, one tray at a time, in a moderately slow oven (160°C) for 12 minutes, or until golden brown. Stand biscuits on tray for 10 minutes. Transfer to a wire rack to cool.