PREP + COOK TIME 30 MINUTES (+ COOLING)
1 cup (90g) traditional rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar ½ cup (40g) desiccated coconut
125g butter, chopped
2 tablespoons golden syrup or treacle 1½ tablespoons water
½ teaspoon bicarbonate of soda
1 Preheat oven to 160°C/140°C fan. Grease two oven trays; line with baking paper.
2 Combine oats, sifted flour, sugar and coconut in a large bowl. Place butter, golden syrup (spray the measuring spoon with cooking oil so all the syrup comes away) and the water in a small saucepan; stir over low heat until smooth. Stir in soda, then stir into dry ingredients.
3 Roll level tablespoons of mixture into balls; place 5cm apart on trays, flatten slightly. Bake for 20 minutes or until golden; cool on trays.