This has got to be one of the easiest biscuit recipe ever. It's yummy. It's economical. It stores well. There is no egg, so it's safe to give to people with egg allergy. Did I mention that it's yummy too?
Think how happy your children/partners/friends/family/colleagues/neighbours will be when they taste this biscuit. And the pride and warm-glowy feeling it will give you, knowing that YOU baked it. Out of
l.o.v.e for them. You'll feel like the genius-domestic-goddess/god-extraordinaire that you are.
And look, because I love you, I've baked some for you. I've even tied a ribbon too. Aren't I nice?
Happy Friday and have a great weekend.
Recipe from
Donna Hay's Modern Classics Book 2:
Ingredients:
- 1 cup rolled oats
- 1 cup plain (all purpose) flour
- ½ cup sugar
- ¾ cup desiccated coconut
- 2 tablespoons golden syrup
- 125g (4 oz) butter
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon hot water
Method:
- Preheat oven to 160ºC. Place oats, flour, sugar and coconut in a bowl.
- Place the golden syrup and butter in a saucepan over low heat and allow to melt.
- Mix bicarbonate of soda with the water and add to the butter mixture. Pour butter mixture into the dry ingredients and mix well.
- Place tablespoonfuls of the mixture on baking trays lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly.
- Bake for 10 minutes or until golden. Cool on wire racks.
Notes:
- Makes 22. (I usually get 20 or 21 only, each of my biscuits might be a bit bigger)
