This post was originally posted on From Cass with Love on 10 January 2013
I’m digging my old bakes that I haven’t got to archiving here 😉 These chewy gems are lovely, buttery and coconut-y, with that hint of golden syrup. You’ll know what I mean once you have them in the oven after several minutes and the aroma wafts through your kitchen. Because of the oats, these little bites are very satisfying, especially with a cup of tea!
Adapted from Taste.com.au
- 1 cup all purpose flour, sifted
- 2/3 cup desiccated coconut
- 3/4 cup rolled oats, toasted
- 1/2 cup sugar
- 1/2 cup macadamia nuts, toasted and chopped
- 1/2 cup unsalted butter
- 2 tbsp golden syrup
- 1/2 tsp baking soda
- 1 tbsp hot water
1. Preheat oven to 175°C. Line your baking tray with parchment paper.
2. Mix together flour, desiccated coconut, oats, sugar and macadamia nuts in large bowl.
3. Melt the butter and golden syrup together - you can do this by heating both over a saucepan over medium heat, or microwaving both for about 20 - 30 seconds.
4. Stir the baking soda into 1 tbsp hot water, and add this to the butter golden syrup mixture.
5. Put the butter golden syrup mixture into the dry mixture in step 1 and stir until combined.
6. At this point, you can drop them by teaspoons or tablespoons onto your baking tray, and bake them for about 10 - 15 minutes (for teaspoons), and 15 - 20 minutes (for tablespoons), or until they're light golden brown
7. Remove from oven and leave to cool.