1 cup rolled oats
1 ⅓ cups plain flour
1 cup brown sugar
⅓ cup desiccated coconut
1 tsp vanilla essence
2 tbsp golden syrup
3 tbsp water
1 tsp bicarb soda
Combine oats, sifted flour, sugar and coconut in a large bowl. Heat butter, golden syrup and water in a saucepan, stirring until butter is melted; then stir in the bicarb soda.
Mix all together and place rounded teaspoonfuls of mixture on to greased oven trays, leaving space for spreading.
Bake in a moderately slow oven for about eight to 15 minutes until biscuits feel slightly firm.
Use a spatula to loosen the biscuits, leaving them on the trays to cool. These biscuits are slightly chewy and keep well.
>>Recipe from Marion Forsey, Campbell.