3/4 cup (100g) Lighthouse Premium All Purpose Plain Flour
1 cup (90g) Anchor Rolled Oats
3/4 cup (150g) Brown Sugar
1/2 cup Coconut
1/4 tsp Bicarbonate Soda
2 Tbsp Golden Syrup
Preheat oven to 170˚C (150˚C fan forced). Line a baking tray with baking paper.
Combine golden syrup and butter in a microwave safe bowl and heat in the microwave for 40 seconds or until butter is melted. (Alternatively, melt in a bowl over a saucepan of simmering water).
Add rolled oats, flour, sugar, coconut, and bicarbonate soda to a large mixing bowl and stir until combined.
Add butter and syrup mixture and stir with a wooden spoon until a crumbly dough is formed.
Roll tablespoon amounts of dough into evenly sized balls and place on tray 5cm apart.
Bake for 15-20 minutes or until golden brown.
Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.