Ingredients
Original recipe: 24 biscuits. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 150 gAll-purpose wheat flour
- 100 gRolled oats
- 70 gUnsweetened desiccated coconut
- 90 gSugar
- 125 gButter
- 60 gGolden syrup
- 1 tspBaking soda
- 30 mlWater
- ¼ tspSalt
Make it
- Heat the oven to 350°F/175°C and line two trays with baking paper. Mix flour, oats, coconut, sugar and salt in a large bowl.
- Melt butter and golden syrup in a small saucepan over low heat. Bring the measured water to a boil separately, dissolve the baking soda in it and stir carefully into the warm butter mixture; it will foam.
- Pour the foaming mixture into the dry ingredients and mix thoroughly. Form 24 small balls and place well apart on the trays, flattening lightly.
- Bake for 12–15 minutes, rotating trays if needed, until golden around the edges. Leave on the trays for 5 minutes, then cool on racks for 15 minutes.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.