Well, I can’t really claim them as my own, they’re an old Women’s Weekly recipe, and those of us who learnt to cook through the WW Biscuits and Slices cookbook know how failproof, delicious and easy those recipes are.
The Australian Women’s Weekly
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup caster sugar
- 3/4 cup dessicated coconut
- 125g butter
- 2 tbsp golden syrup
- 1/2 tsp bicarb
- 1 tbsp boiling water
- preheat oven to 150C
- mix dry ingredients together
- melt butter with golden syrup
- mix bicarb with boiling water, add to butter mix
- mix wet with dry (it will be quite dry)
- form rounds in your hand, about half way between the size of a twenty cent and fifty cent
- bake for 20 minutes.
It strikes me that the amount of butter is what determines whether they’re really super hard like a Gingernut (mmmm gingernuts) or a bit more on the tooth. This is also evidence of my tardiness when it comes to measuring things consistently and correctly.