Every now and then my father hints that he wants a cookie to dip into his evening tea.

My mother always replies when she hears my dad say this by telling me to make a batch of butter biscuits, but I know what she means, she means I must bake 5 dozen of biscuits that she plans of giving away left right and centre and by the end of the week the cookie jar will be empty all over again.

I came across this recipe in Annabel Langbein’s cookbook and it looked like a crunchie, so I passed right over the recipe and then I saw one of my old high school buddy making this biscuit, I knew I also had to try it out.

And I did.

The verdict delicious, they actually taste like a crunchie and the best part there were no eggs at all in this recipe. Thanks to my trusty ice cream scoop I love making cookies that are required to be shaped into balls… soo super duper easy.

Ingredients:

• 1 x cup rolled oats.
• 2 x cups cake flour, sifted.
• 1 x cup desiccated coconut.
• 125g x butter.
• 1 x cup light brown sugar.
• 2 x tbsp. boiling water.
• ½ x tsp bicarbonate of soda.
• ¼ x cup golden syrup.

Method:

• In a bowl, mix the rolled oats, cake flour, desiccated coconut and brown sugar together.
• In a saucepan add the butter, golden syrup and boiling water, mix and boil over a medium heat till the butter melts.
• Remove from the heat and stir in the bicarbonate of soda, whisking till combined.
• Pour this over the oat mixture.
• Mix well till everything is nicely coated.
• Using an ice cream scoop, shape into balls.
• Place onto a greased baking tray and flatten slightly with the back of a fork.
• Pop into a preheated oven.
• Bake at 180 degrees for 25 – 30 minutes or until the bottoms and lightly golden brown.
• Allow to cool for 10 minutes on the baking tray before placing on a cooling rack to cool completely.