Ingredients:
1 cup plain flour (sifted)
1 cup Desiccated Coconut
1 cup quick-cook oats/rolled oats
1/2 tsp. salt
1/2 cup brown sugar (add more if you prefers sweeter)
115 g. unsalted butter
2 tbsp. Golden Syrup
2 tbsp. water
1 tsp. Baking Soda (sifted)
Methods:
- In a medium size mixing bowl, mix together flour, coconut, oats and salt.
- Melt the butter, golden syrup and water together in a small saucepan, remove from heat.
- Add the baking soda to the butter mixture and mix together until combined, the mixture should froth up.
- Pour the frothy butter mixture into the bowl with the dry ingredients along with the brown sugar. Mix together until combined.
- With an ice-cream scoop, scoop out dough and place on a lined baking sheet, leaving some space in between.
- Bake in a preheated oven of 160 degree Celsius for 15-20 minutes or until golden brown and crispy on the edges.
- Leave to cool for a few minutes before transferring to a wire rack to cool completely.
- Store them in air tight jars.
I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.
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