I
How about another traditional Aussie one? Very tasty!
Ingredients:
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
1/2 cup (45g) desiccated coconut
125g butter
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate soda
Method:
1. Preheat oven to moderately slow (170C/325F/Gas3).
2. Combine oats, sifted flour, sugar and coconut in a large bowl. Combine butter, golden syrup and water in a small saucepan. Stir constantly over medium heat until butter is melted; stir in bicarbonate soda. Stir mixture into dry ingredients.
3. Place level teaspoons of mixture 5 cm apart on lightly greased oven trays.
4. Bake in moderately slow oven about 20 minutes or until biscuits feel slightly firm. Use spatula to loosen biscuits on trays and allow to cool.
Makes about 30
** Katie's tip-- These biscuits are suitable to freeze for up to three months, or can be stored in an airtight container for up to a week...but they won't last that long
**
Ingredients:
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
1/2 cup (45g) desiccated coconut
125g butter
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate soda
Method:
1. Preheat oven to moderately slow (170C/325F/Gas3).
2. Combine oats, sifted flour, sugar and coconut in a large bowl. Combine butter, golden syrup and water in a small saucepan. Stir constantly over medium heat until butter is melted; stir in bicarbonate soda. Stir mixture into dry ingredients.
3. Place level teaspoons of mixture 5 cm apart on lightly greased oven trays.
4. Bake in moderately slow oven about 20 minutes or until biscuits feel slightly firm. Use spatula to loosen biscuits on trays and allow to cool.
Makes about 30
** Katie's tip-- These biscuits are suitable to freeze for up to three months, or can be stored in an airtight container for up to a week...but they won't last that long