So quick and easy to make, these favourite tea-time biscuits are great for the cookie jar or the freezer. Make sure they are completely cool before you store them, or they will lose their delightful crunch.
1 cup (150 g) plain flour
pinch of salt
1 1/4 cups (125 g) original (rolled) porridge oats
3/4 cup (170 g) caster sugar
2/3 cup (60 g) desiccated coconut
125 g butter, diced
2 tablespoons golden syrup or treacle
1/2 teaspoon bicarbonate of soda
Preheat the oven to 160°C. Line two large baking trays with baking paper. Sift the flour and salt into a bowl. Add the oats, sugar and coconut and mix well.
Combine the butter and golden syrup with 2 tablespoons water in a small saucepan. Cook over medium heat until the butter has melted and the mixture is well combined. Remove from the heat; stir in the bicarbonate of soda (the mixture will froth). Quickly add the butter mixture to the dry ingredients and mix well to combine.
Roll level tablespoons of the dough into balls and place about 5 cm apart on the trays. Flatten each biscuit slightly with your fingertips.
Bake the biscuits for 8 minutes, then swap the trays and bake for a further 7–8 minutes, or until golden around the edges. Remove from the oven and cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
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