Ingredients and Weight:
- 1 cup (100g) rolled oats
- 1 cup (110g) plain flour
- 1 cup (150g) desiccated coconut
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30ml) golden syrup
- 1 teaspoon (5ml) baking soda
- 1/2 cup (120ml) hot water
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine oats, flour, coconut, butter, sugar, and golden syrup.
- In a separate bowl, dissolve baking soda in hot water. Pour into the dry ingredients and mix until a dough forms.
- Roll dough into 1-inch (2.5 cm) balls and place on the prepared baking sheet. Flatten slightly with a fork.
- Bake for 10-12 minutes, or until golden brown around the edges.
Nutritional Information:
- Calories: 160 per biscuit
- Fat: 7g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 2g
Dish Characteristics:
- Crunchy and chewy
- Sweet and savory
- Australian-themed
- Suitable for American taste
User Comments:
- "These cookies are a perfect blend of sweet and salty, with a lovely crunch."
- "I love the coconut and oat combination. They remind me of home."
- "Easy to make and absolutely delicious. I'll definitely be making these again."
Special Precautions and Tips:
- If you don't have golden syrup, you can use corn syrup or honey instead.
- Be careful not to overbake the cookies, or they will become dry.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
