MAKES 25. HANDS-ON TIME 15 MIN, OVEN TIME 15 MIN
Once cool, store in an airtight container for up to 3 days.
• 90g rolled porridge oats
• 150g plain flour
• 50g desiccated coconut
• 150g granulated sugar
• 125g butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water
YOU’LL ALSO NEED…
• 2 large, lightly greased non-stick baking sheets
1 Heat the oven to 160°C/140°C fan/ gas 3. Mix the oats, flour, coconut and sugar in a large mixing bowl.
2 Put the butter and golden syrup in a large pan, put over a medium heat until melted, then remove from the heat. Put the bicarbonate of soda in a ramekin, stir in the boiling water, then add to the butter mixture. Swirl the pan to mix (it will froth up).
3 Add the butter/bicarb mixture to the dry ingredients and mix well.
4 Roll tablespoons of the mixture into walnut-size balls. Set them about 5cm apart on the prepared baking sheets and flatten slightly with the heel of your hand.
5 Bake for 10-15 minutes until the cookies are a deep golden brown. Remove from the oven and leave on the baking sheets for 5-6 minutes. Ease off with a palette knife, transfer to a wire rack, then leave to cool. Store in an airtight tin.