Serves: 4-8
Makes approx 24 cookies
1 cup plain flour
2/3 cup of raw caster sugar
1 cup desiccated coconut
1/4 cup golden syrup
1 cup rolled oats
125g melted butter
1/2 teaspoon of bicarb
Prepare a tray with baking paper. Preheat oven to 180 degrees celcius approx.
Sift flour and sugar into a large mixing bowl. Add rolled oats and the coconut.
In a saucepan place the butter and the golden syrup and heat slowly. When melted completely add bicarb soda. Add this frothy mix to the dry mix in the mixing bowl. Mix in and form nice round drops and place each drop onto the baking paper spacing them approx 10 cm each.
Cook for around 20 minutes on 160 and check they are brown otherwise cook a little longer until desired colour. Once cooked turn oven off and let them cool or place on wire rack to cool. Can be kept for around 6 days in an airtight container.
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