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1 cup wholegrain rolled oats 1 cup flour 1 cup thread coconut 1 cup soft brown sugar ¼ cup golden syrup 125g butter 2 tbsp boiling water ½ tsp baking soda
© Annabel Langbein Media
Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.
Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together butter, golden syrup and water until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading. For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes. For chunky, super-hard biscuits, bake for 30-35 minutes. For very crunchy thin biscuits, press very flat and bake for 15 minutes. Allow to cool on the trays (they will harden on cooling). They will keep for several weeks in an airtight container.
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