- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (85g) Ward McKenzie desiccated coconut
- 3/4 cup (155g) brown sugar
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- 2 tbs water
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
For all of you lovely people who have been reading my blog who don’t have a blog of your own, or for some reason google has been rejecting your comments, I have now changed my settings so that anyone can leave a comment if they so desire. So comment away! I do love comments, they quite literally make my day! Is that sad?
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2. Combine condensed milk, lemon juice and egg yolk. Mix and pour into base. Chill.
3. Beat egg whites, adding sugar gradually to make meringue. Place on top of other layers.
4. Bake in moderate oven for approx. 15 mins.