Ingredients Checklist
- 1 cup rolled oats
- ½ cup caster sugar
- ½ cup raw sugar
- ¾ cup desiccated coconut
- 1 cup plain flour
- 125g butter
- 2 tbsp golden syrup
- ½ tsp bicarb powder
- 4 tbsp boiling water
- Rosemary salt (optional)
- 1 tbsp finely chopped rosemary
- 2 tbsp sea salt
Instructions
- Preheat oven to 160°C. Place oats, sugars, coconut and flour into a medium bowl and mix to combine.
- Melt butter in a small saucepan over low heat and add golden syrup.
- Mix bicarb and boiling water in a small bowl and pour into melted butter mix.
- Pour the wet ingredients into to dry ingredients and mix well to combine.
- Roll into golf ball sized balls and place onto two baking paper lined trays, spaced well apart.
- Bake for 15-18 minutes or until golden brown.
- If using, mix rosemary and salt in a small bowl and sprinkle over the biscuits while still warm.
- Allow biscuits to cool on the tray before storing in an airtight container.
