2 oz (50 g) golden syrup (substitute light corn syrup)
2/3 cup (150 g) butter
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
3 oz (75 g) rolled oats
2 oz (50 g) desiccated coconut
1 cup (110 g) ordinary plain flour
2 tsp Bicarbonate of soda (Baking soda)
2/3 cup (150 g) butter
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
3 oz (75 g) rolled oats
2 oz (50 g) desiccated coconut
1 cup (110 g) ordinary plain flour
2 tsp Bicarbonate of soda (Baking soda)
method
1. Preheat the oven to 325°F (170°C) Gas Mk 3.
2. Melt the syrup, butter and sugar in a saucepan over low heat.
3. Remove from the heat and stir in the oats, coconut and flour.
4. Dissolve the bicarbonate of soda in 1 tbsp of hot water and stir into the biscuit mixture, blending well.
5. Leave aside to cool for a few minutes.
6. Divide the mixture into 30 pieces, roll into balls and arrange on greased baking trays, leaving plenty of room between them.
7. Bake in the oven for 20 minutes until browned.
8. Remove from the oven and leave to firm up on the baking trays.
9. Transfer to a wire rack to cool.
2. Melt the syrup, butter and sugar in a saucepan over low heat.
3. Remove from the heat and stir in the oats, coconut and flour.
4. Dissolve the bicarbonate of soda in 1 tbsp of hot water and stir into the biscuit mixture, blending well.
5. Leave aside to cool for a few minutes.
6. Divide the mixture into 30 pieces, roll into balls and arrange on greased baking trays, leaving plenty of room between them.
7. Bake in the oven for 20 minutes until browned.
8. Remove from the oven and leave to firm up on the baking trays.
9. Transfer to a wire rack to cool.
serving amount
makes 30
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