Chocolate Oat Crisps

Makes 30

125 g butter

2 tbsp golden syrup

1 cup flour

3 tbsp dark cocoa

1 cup rolled oats

1 cup desiccated coconut

½ cup caster sugar

¼ cup brown sugar

½ tsp baking soda

100g chocolate, melted to decorate

(optional)

Preheat the oven to 180°C (160°C fan forced). Line two baking trays with baking paper.

Melt the butter and golden syrup in a small saucepan.

Place the flour, cocoa, rolled oats, coconut, caster sugar and brown sugar into a large bowl. Dissolve the baking soda in 3 tablespoons of boiling water. Add to the bowl with the butter mixture and mix well.

Roll tablespoons of the mixture into balls. Place on the prepared trays, allowing room for spreading. Press down lightly with a fork.

Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and transfer to a cooling rack to cool.

When cool, if desired, drizzle with melted chocolate. Once chocolate has set, transfer to an airtight container.