In belated honor of our ANZACS. This year ANZAC day had completely crept up on me but low and behold I was brought up to speed by FB. This recipe isn’t completely mine, it’s mostly by Donna Hay, because my sweet tooth cooking is still a work in progress – to an extent.
The biggest difference here is that instead of using plain rolled oats, I toasted mine lightly in honey and a pinch of cinnamon, for something different. Also, mine didn't fall as well as I had hoped (mostly due to impatience in preparation) so they take a macaroon meets biscuit status.
1 cup rolled oats
1 cup plain (all-purpose) flour
⅓ cup caster (superfine) sugar
¾ cup desiccated coconut
3 tbsp honey
2 tbsp golden syrup
1 tsp bicarbonate of (baking) soda
2 tsp hot water
Start by tossing the rolled oats in 3 tablespoons of good honey. Bake in oven for 5 minutes on high heat. Let cool while you start the recipe as usual.
Preheat oven to 160°C (320ºF). Mix the oats, flour, sugar and coconut in a bowl. Place the golden syrup and butter in a saucepan over low heat and melt. Mix the bicarbonate of soda with the water and add to the butter mixture. Add to the dry ingredients and mix well. Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays lined with non-stick baking paper and flatten to about 7cm in diameter. Bake for 8–10 minutes or until a deep brown. Cool on trays for 5 minutes, then transfer to wire racks to cool completely.