Quick to make, and even quicker to disappear. These biscuits were made to send to the ANZACS on the frontline. They will, theoretically last for quite some time when made, however in practise if you can keep them in the cupboard for more than 2 days, then I can only assume no one knows they are there…
Ingredients
1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water
Method
Combine the flour, oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup in a saucepan over a low heat.
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup. It will foam up!
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a lined tin leaving as much space again between dollops to allow for spreading. I shape them into balls and flatten a little.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack after leaving to stand on tray for 5 minutes, then seal in airtight containers.
***Experiment with size and cooking time to achieve desired result. Bigger and rounder blobs of mixture will result in chewier and softer biscuits, flatter and smaller ones with give crispness. Enjoy!
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