That time of year again when our thoughts turn to those that allow us to live this blessed life while our taste buds start craving those golden oats. I absolutely love anything Anzac biscuity but this was so much better because it was a lot less work. Pressed into a pan and cook! You could easily jazz this one up with choc chips or fruit but I love it just the way it is. Lest we forget. Eb x
- 170g plain flour
- 120g rolled oats
- 120g brown sugar
- 65g shredded coconut
- 150g butter
- 50g golden syrup
- ½ tsp bicarb soda
Preheat oven to 160deg and line a slice tin.
Add flour, oats, sugar and coconut to bowl and mix on Speed 5 for 5 seconds. SET ASIDE
Add butter and golden syrup to the bowl and melt for 3 minutes at 60deg on Speed 3. Scrape down the sides half way through if necessary.
Add bicarb and mix on Speed 5 for 3 seconds. Add dry ingredients and mix on Interval for 30 seconds.
Push into the slice tin, evening out the top with a metal spoon or your spatula.
Bake for 20-30 minutes or until golden. Allow to cool before cutting.