An Aussie classic with oats, coconut and a touch of golden syrup.
This recipe, which I have used for my entire adult life, comes from a venerable source: the Country Women’s Association. I’ve only twiddled with it very lightly over the years, splitting the sugar into caster and brown, and cutting the baking time down by a few minutes to let them keep some chewiness, which I like. They’ll come out of the oven very soft, but you’ll have to have faith that they’ll both darken and firm up as they cool.
I’ve given you weights for ingredients, but as you can see it’s one of those wonderful recipes where cups make perfect sense.
If golden syrup isn’t a regular in your pantry (Lyle’s is the brand if you’re in the US), you can substitute maple syrup or even honey. It will be a different flavour profile, of course, but it will work and still be very good.
Makes about 2 dozen.
125g (4½ oz) butter
2 tablespoons golden syrup
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
1 cup (150g) plain flour
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
½ teaspoon bicarbonate of soda
Set your oven to 180°C (350°F) and line a baking tray (or two, if you have them) with baking paper.
In a small saucepan over low heat, melt the butter and golden syrup together. Remove from the heat and set aside.
In a roomy bowl, mix together the oats, coconut, flour and sugars with a wooden spoon.
Mix the bicarb with 2 tablespoons of boiling water in a small bowl. Stir into the butter-syrup mixture, then pour this into the oat mixture. Stir until all the ingredients are well combined.
Roll the mixture into heaped-tablespoon balls and place on the baking tray, leaving about 5cm (2 inches) between them. Bake for 12 minutes: they should be pale golden and quite soft. Leave on the tray for 5 minutes, where they will darken and set enough to be lifted to a wire rack. Leave to cool completely.