There is nothing special about this recipe. But, just in case the next packet of desiccated coconut doesn’t have it…
Makes about 20
– 125g butter, cubed
– 1 tablespoon golden syrup
– 1 cup rolled oats
– 1 cup desiccated coconut
– 1 cup plain flour
– 2/3 cup brown sugar
– 1 teaspoon bicarb
– 2 tablespoons boiling water
Pre-heat the oven to 180 degrees.
Put the butter and the golden syrup in a largish saucepan and melt.
Combine all the dry ingredients (except the bicarb).
In a small bowl dissolve the bicarb in the boiling water. Add this to the melted butter and mix.
Add this combination to the dry ingredients and mix again.
Place small balls of mixture onto a baking tray, remembering that they will spread somewhat. Flatten them a bit with a fork. Bake until they are just turning golden brown, about 15 – 20 minutes. Don’t overcook them or they will be too crunchy (although still damn yummy).
Let them cool for a few minutes on the tray, and then transfer them to a wire rack to finish cooling. Will keep forever in a biscuit tin. Or until Eli arrives and eats the lot.