PREP 7 min
COOK 13 min
SERVE 22 cookies


  • 150g plain flour
  • 80g desiccated coconut
  • 90g rolled oats
  • 150g caster sugar
  • 1 tsp baking soda
  • 150g unsalted butter
  • 4 tbsp golden syrup

Step 1
Preheat your oven at 160C fan-forced.

Step 2
In a medium mixing bowl, combine plain flour, desiccated coconut, rolled oats, caster sugar and baking soda.

Step 3
Mix the dry ingredients well, in particular the baking soda. Set aside.

Step 4
In a small saucepan, melt the butter and golden syrup until it starts to bubble.

Step 5
Pour the melted butter into the mixing bowl with dry ingredients.

Step 6
Mix well with a rubber spatula.

Pro Tips
Make sure the dough is compact.

Step 7
Scoop the dough using an ice cream scoop or spoon, roll mixture into balls, flatten and place them on oven trays.
Time to bake in the oven for 13 minutes or until golden brown.

Final Step
Transfer the biscuits on a wire rack to cool. Cool completely before serving.

Pro Tips
Store biscuits in an airtight container for up to 1 week.

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