Ingredients
- Porridge oats (85g)
- Desiccated coconut (85g)
- Plain flour (100g)
- Caster sugar (100g)
- Butter (100g)
- Golden syrup (1 tbsp)
- Bicarbonate of soda (1 tsp)
- Water (2 tbsp)
Instructions
Steps
- Preheat your oven to 180°C (fan 160°C or gas mark 4). In a mixing bowl, combine porridge oats, desiccated coconut, plain flour, and caster sugar.
- In a small saucepan, melt the butter and stir in the golden syrup. In a separate small bowl, mix the bicarbonate of soda with 2 tablespoons of boiling water, then add this to the butter and syrup mixture.
- Create a well in the center of the dry ingredients and pour in the butter and golden syrup mixture. Gently fold the dry ingredients into the wet mixture until combined.
- Drop dessert spoonfuls of the cookie mixture onto buttered baking sheets, spacing them about 2.5 cm (1 inch) apart to allow for spreading. Bake in the oven for 8-10 minutes until they turn golden. Cool on a wire rack.