1 cup old fashioned rolled oats
1 cup shredded coconut*
1 cup flour
1 cup sugar
1 tablespoon Golden Syrup** or honey
1/2 cup butter
2 tablespoons boiling water
1 1/2 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 300 F. Lightly grease cookie sheet, use a non-stick pan or line cookie sheet with parchment.
Combine oats, coconut,* flour, and sugar; stir to mix. Set aside.
Combine Golden Syrup and butter, heat until butter is melted. Stir well and remove from heat.
Stir soda into boiling water; stir water and soda into syrup and butter. Combine with dry ingredients and mix until well blended. Roll into balls about the size of a walnut. Place on prepared baking sheet and slightly flatten. Bake 20 minutes or until golden brown. Cool slightly; transfer while still warm onto wire rack to cook completely. Store in airtight container. Makes 24 biscuits
NOTES:
* In Australia the coconut is usually less sweet and a little finer shred than in America. Often recipes call for “desiccated coconut” which means dried and shriveled. To adjust, place regular sweetened coconut in a blender or food processor and jog blender until coconut is chopped fine. I like to combine the coconut and oats in the food processor chopping both to a finer texture (don’t grind to a powder).
** Golden Syrup is a sweetener used in England and Australia (also called treacle). It has a rich flavor and is often used in cooking or as a topping for pancakes and ice cream. It may be found in some American supermarkets in the pancake and corn syrup section, or in gourmet stores. Honey may be substituted – but, as with all substitutions, the cookie will have a slightly different taste.
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