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
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.
Put oats, flour, sugar and coconut in a large bowl. Stir well to combine.
Put golden syrup and butter in a small saucepan over a low heat. Cook, stirring occasionally, for 3 minutes, or until melted and simmering.
Stir in boiling water and bicarb, then remove from heat
Pour golden syrup mixture into oat mixture. Stir well until combined.
Spoon mixture into prepared tin, spreading it out. Use back of a large spoon to smooth. Bake for 20 minutes, or until light golden.
Set aside to cool completely in tin, then slice into squares. Serve.
- 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.