Ingredients
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ cup brown sugar
125g butter
2 Tbsp golden syrup
Finely grated zest of 1 orange
2 Tbsp orange juice
1 tsp bicarbonate of soda
2 Tbsp Dutch cocoa
125g dark chocolate melts, melted
Method
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Preheat oven to 150° fan-forced (170° conventional). Line 4 oven trays with baking paper. Put flour in a large bowl then stir in oats, coconut and sugar.
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Put butter, golden syrup, orange zest and juice in a small saucepan over a medium heat. Stir occasionally until butter has melted. Stir in bicarb then remove from heat.
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Pour warm butter mixture into flour mixture and stir until well combined.
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Divide dough in 2. Transfer 1 portion to a medium bowl. Sift in cocoa and stir until combined.
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Roll 1 heaped tsp of the plain dough into a ball then roll 1 heaped tsp of the chocolate dough. Gently roll 2 balls together to marble. Repeat to make 27 more marbled balls.
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Arrange balls on prepared trays about 8cm apart. Slightly flatten each ball with your fingers. Bake, 2 trays at a time, for 18 minutes or until golden brown. Set aside on trays to cool completely.
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Drizzle biscuits with melted chocolate and set aside for 30 minutes or until chocolate has set before serving.
