These deliciously chewy teatime treats will keep for up to a week in an airtight container.
120g/4½oz plain flour
225g/8oz caster sugar
100g/3½oz oats
85g/3oz desiccated coconut
125g/4½oz butter, plus extra for greasing
1 tbsp golden syrup
1 level tsp bicarbonate of soda
2 tbsp boiling water
Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin
Mix the flour, sugar, oats and coconut together in a large mixing bowl.
Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture.
Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down.
Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown.
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