Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 150 g rolled oats
- 100 g plain flour
- 100 g desiccated coconut
- 150 g caster sugar
- 100 g butter, chopped
- 80 ml golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
- 1 tsp vanilla extract
- ¼ tsp sea salt
Method
Prepare
Preheat your oven to 160°C fan-forced and line two large baking trays with baking paper.
In a small bowl, mix the bicarbonate of soda with the boiling water until it stops fizzing; set aside.
Mix
In a large mixing bowl, combine the rolled oats, flour, coconut, caster sugar, and salt.
In a small saucepan over low heat, melt the butter with the golden syrup, stirring occasionally, until combined and smooth—about 2 minutes.
Remove from heat, stir in the vanilla extract, then add the bicarbonate of soda mixture (it will bubble slightly).
Pour the butter mixture into the dry ingredients and stir with a wooden spoon until everything is evenly moistened and no dry flour remains. The mixture should be thick and clumpy.
Bake
Drop rounded tablespoons of the mixture onto the prepared trays, spacing them about 4cm apart. You should have roughly 24 biscuits.
Gently flatten each biscuit slightly with the back of a damp spoon so they're roughly 1cm thick.
Bake for 11–12 minutes, or until the edges are golden brown but the centres still look just slightly underdone when you look at them.
Remove from the oven and let cool on the trays for 5 minutes—they'll firm up as they cool. Transfer to a wire rack to cool completely.
