1 cup plain flour
2 cups rolled oats
¾ cup white sugar
125g butter, chopped
2 Tbsp golden syrup
2 Tbsp hot water
1 tsp bicarbonate of soda
⅓ cup mini candycoated chocolate buttons
Preheat oven to 150°C. Line 4 oven trays with baking paper
Put flour in a large bowl and stir in oats and sugar.
Combine butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Stir bicarbonate of soda into syrup mixture and remove from heat.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape tablespoons of the mixture into 52 balls.
Arrange balls on prepared trays about 8cm apart. Press mini candy-coated chocolate buttons into tops of biscuits.
Bake, in batches, for 16 minutes or until golden brown. Remove from oven and cool on trays. Serve.