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A cultural classic for the Australia-New Zealand region, this biscuit evokes warm childhood memories, and perhaps a bit of nostalgia, for many Aussies and Kiwis. A great recipe to have in your back pocket when you need an easy-win baked good.

You will need

Serves 4

  • 1 cup rolled oats
  • 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • Pinch salt
  • 1/4 cup brown sugar
  • 60 ml (1/4 cup) golden syrup
  • 60 grams plant-based butter
  • 20 ml (4 teaspoons) hot water
  • 1/2 teaspoon bicarbonate soda

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10 mins to prep

10 mins to bake

  1. Step 1

    Preheat the oven to 160°C and line two baking trays with non-stick baking paper.

  2. Step 2

    Place oats, flour, coconut, and brown sugar into a bowl and mix to combine. (At this stage, you should also put the kettle on.)

  3. Step 3

    Place the golden syrup and plant-based butter into a small saucepan over medium heat. Cook, stirring, until the butter has melted and the mixture is smooth.

  4. Step 4

    Combine hot water and bicarbonate soda in a small bowl and whisk to combine. Working quickly, pour water mixture into the golden syrup mixture and mix well until it just starts to bubble up, then pour wet mixture into the dry ingredients and mix to combine.

  5. Step 5

    Using clean, dry hands, take one heaped tablespoon of mixture and roll it into a ball. Place the ball on a baking tray and gently flatten it with your fingertips or a fork. Repeat with the remaining mixture.

  6. Step 6

    Bake biscuits in pre-heated oven for 10 minutes or until golden and crispy (if you prefer your biscuits on the crunchier side, you can let them cook for another few minutes). Allow to rest for 10 minutes before transferring to a wire rack to cool.

Recipe: Monica Mignone

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