Makes about 25 biscuits
120g butter
2 tablespoons golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup plain flour
1/2 cup sugar
1/4 cup, firmly packed brown sugar
1 teaspoon baking soda
2 tablespoons boiling water
Preheat oven to 160C (140C fan-forced).
Line one or two large baking trays with baking paper.
Place butter and golden syrup in a small saucepan over low heat, stirring occasionally. Place oats, coconut, flour, caster sugar and brown sugar in a large bowl. Stir together until well combined.
When butter has melted, combine bicarbonate of soda and boiling water in a small bowl or cup, and then stir into the butter and golden syrup mixture. Add butter mixture to dry ingredients. Stir ingredients together until well combined.
Roll level, firmly packed tablespoons of the mixture into balls, or if using a round tablespoon to measure, just leave as spoon shaped mounds. Place dough balls/mounds about 5cm apart on the prepared tray/s. Using your fingers or a fork, slightly flatten the dough balls/mounds to form 1cm thick, 5cm diameter discs.
Bake for about 15-16 minutes, until biscuits are golden brown but still soft (a longer cooking time will produce crisper, drier biscuits). If you aren't using a fan-forced oven, and are baking two trays of biscuits at a time, swap the positions of the trays halfway through the baking time. This will allow the biscuits to cook more evenly. You may also need to extend the baking time by a few minutes. Cool biscuits on trays for about three minutes, and then transfer to wire racks to cool completely.
Store cooled biscuits in an airtight container. The biscuits will soften over time
