A true Aussie classic, these biccies are quick to make, will last for a week in an airtight container and there is history behind them and their story being sent to the soldiers fighting in world war 1.
100g plain flour
100g caster sugar
85g desiccated coconut
100g unsalted butter
1 teaspoon bicarbonate soda
1 tablespoon golden syrup or honey
Preheat oven to 160C .
Line 1 or 2 trays with greaseproof paper or grease the trays with butter/oil.
Mix the flour, sugar, coconut and oats together in a large bowl.
Melt the butter over a low heat. Once melted add the golden syrup (or honey if you don’t have any).
Boil the kettle.
Add 1 teaspoon of bicarbonate of soda to a mug with 2 tablespoons of boiling water.
Combine this with the butter and turn the heat off. Be careful as when you stir this in it will rise and foam up.
Add this to the dry ingredients and mix together.
Make into small round balls and place on baking tray 2cm apart (they spread quite a lot during the cooking process).
Bake for 12 minutes until golden brown.
Leave on the tray for a few minutes to cool as you will notice they are quite soft when they first come out of the oven. Then transfer to a wire rack.
Enjoy with a lovely cup of tea.