- Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a large bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until the butter is melted. Place the bicarbonate of soda and water in a small bowl, mix to combine and add to the butter mixture.
- Pour the butter mixture into the oat mixture and stir until well combined. Spoon heaped tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7cm rounds, allowing room to spread. Bake for 10–12 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 25
Photo & recipe courtesy of Donna Hay