MAKES 20-24 100g unsalted butter 1 tbsp golden syrup 90g porridge oats 70g desiccated coconut 100g plain flour 100g golden caster sugar 1 tsp bicarbonate of soda
Preheat the oven to 180C/160C fan/gas 4. Gently melt the butter and syrup together in a small pan. Meanwhile, combine the oats, coconut, flour and sugar in a large bowl. Pour 2 tablespoons of boiling water over the bicarb in a small bowl and pour into the butter-syrup mixture, which will froth. Pour this over the dry ingredients and stir to combine into a dough.
Form spoonfuls of the dough into balls the size of a walnut and arrange on a couple of nonstick baking sheets with some space between. Bake for 10-12 minutes or until golden, leave for 2-3 minutes, then loosen with a palette knife and leave to cool. The biscuits will keep well for about a week in an airtight container.