Chewy-crisp oat and coconut biscuits bound with butter and golden syrup, baked to a deep golden brown. A nostalgic Australian classic that delivers a caramelised crunch in every bite.
Cook ModeHeat the oven to 180C/160C fan/gas 4. Combine the porridge oats, desiccated coconut, plain flour and caster sugar in a large bowl.
Porridge oats
Desiccated coconut
Plain flour
Caster sugarMelt the butter in a small pan, then stir in the golden syrup.
Butter
Golden syrupDissolve the bicarbonate of soda in 2 tbsp boiling water, then stir it into the warm butter and golden syrup mixture.
Bicarbonate of sodaMake a well in the centre of the dry ingredients, pour in the butter mixture and stir gently until everything is evenly combined.
Porridge oatsDesiccated coconutPlain flourCaster sugarButterGolden syrupDrop dessertspoonfuls of the mixture onto buttered baking sheets, spacing them about 2.5cm apart to allow room for spreading.
ButterBake in batches for 8-10 minutes until golden, then transfer to a wire rack to cool and firm up.
Substitutions, timing tweaks — anything to remember next time.
Saved automatically on this device.
