- 1 cup of plain flour
- 2/3 cup of sugar
- 1 cup of rolled oats
- 1 cup of desiccated coconut
- 100g of butter
- 1/4 cup of golden syrup
- 1/2 teaspoon of baking soda
- 1 tablespoon of hot water
Preheat oven to a moderate 180°C. Line a shallow 28×18cm tin with baking paper.
Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
Combine butter and golden syrup in a small pan. Stir over a low heat until butter has melted and mixture is smooth; remove from the heat. Dissolve soda in water; add immediately to butter mixture and stir until foamy. Add to dry ingredients and stir until well combined.
Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface. Bake for 25-30 minutes, until golden brown. Cool in tin then lift out and cut into squares.
NOTE: Store in an airtight container for up to 3 days.






