Ingredients
Melted butter, to grease
1½ cups rolled oats
1½ cups plain flour
1 cup firmly packed brown sugar
1 cup shredded coconut
¼ cup golden syrup
100g unsalted butter, chopped
2 Tbsp boiling water
1 tsp bicarbonate of soda
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 27 x 17cm slice tin with butter, and line base and sides with baking paper.
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Put oats, flour, sugar and coconut in a large bowl. Stir well to combine.
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Put golden syrup and butter in a small saucepan over a low heat. Cook, stirring occasionally, for 3 minutes, or until melted and simmering.
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Stir in boiling water and bicarb, then remove from heat
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Pour golden syrup mixture into oat mixture. Stir well until combined.
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Spoon mixture into prepared tin, spreading it out. Use back of a large spoon to smooth. Bake for 20 minutes, or until light golden.
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Set aside to cool completely in tin, then slice into squares. Serve.
Cook's tips
- For ‘firmly packed sugar’, press sugar into cup measure with the back of a spoon.
- Turn this mixture into classic Anzac biscuits by rolling into walnut-sized balls and arranging 5cm apart on an oven tray lined with baking paper. Bake for 12-15 minutes.
- Store for up to 2 weeks in an airtight container.