INGREDIENTS
- 2 CUPS (180G) ROLLED OATS
- 1 CUP (150G) PLAIN FLOUR
- ⅔ CUP (150G) CASTER SUGAR or try our organic coconut sugar (adds a nice caramel flavour)
- ¾ CUP (60G) DESICCATED COCONUT
- ⅓ CUP (115G) GOLDEN SYRUP
- 125G UNSALTED BUTTER, CHOPPED
- 1 TEASPOON BICARBONATE OF SODA
- 2 TABLESPOONS HOT WATER
METHOD
- 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
