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