Ingredients
Method
- Preheat oven to 160°C (320°F) and line two baking trays with baking paper.
- Mix dry ingredients together in a large bowl: oats, flour, coconut, and sugar.
- Melt the butter and golden syrup together in a small saucepan over low heat (or in the microwave in short bursts).
- Combine baking soda and boiling water in a small bowl, then stir into the melted butter mixture (it will froth up).
- Pour the wet mixture into the dry ingredients and stir well until combined.
- Roll heaped teaspoons of the dough into balls and place on the prepared trays, about 5 cm (2 inches) apart. Gently flatten each one slightly.
- Bake for 12–15 minutes, or until golden brown. For softer biscuits, bake closer to 12 minutes, crispier biscuits, leave in for up to 15 minutes.
- Cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
Golden syrup is not quite the same as corn syrup or honey—it has a distinctive buttery-caramel flavor. This homemade version is a great substitute for the real thing in baking. Stick with golden syrup for that authentic toffee-caramel flavor. And always use rolled oats, not quick oats, they give the best texture.
Homemade Golden Syrup
Makes: ~1½ cups
Prep time: 5 minutes Cook time: 45–60 minutes Total time: ~1 hour
Ingredients: 1 cup (200g) white sugar ¼ cup water (for the initial caramel) 2 cups white sugar (for the syrup) 1¼ cups boiling water 1 tablespoon lemon juice (or ½ tsp citric acid) Instructions: Caramel base: In a heavy-bottomed saucepan, combine 1 cup sugar and ¼ cup water. Stir over low heat until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color (caramel). Watch closely—it can burn quickly. Add the boiling water: Stand back be careful and slowly pour in the 1¼ cups boiling water—it will bubble up rapidly. Stir gently to dissolve the caramel. Add remaining ingredients: Add 2 cups sugar and lemon juice, stirring until sugar is fully dissolved. Simmer gently: Reduce heat to low and simmer uncovered (no stirring) for 45–60 minutes, until the syrup thickens slightly. It should have a golden color and coat the back of a spoon. It will thicken more as it cools. Cool and store: Let cool slightly, then pour into a clean, airtight jar. Store at room temperature for up to 6 months. Tips Don’t overmix the dough: Mix just until combined. Overmixing can make them tough. Store in an airtight container. They’ll keep for up to 2 weeks. To maintain crispness, store with a paper towel; for softness, include a slice of bread in the container.
Prep time: 5 minutes Cook time: 45–60 minutes Total time: ~1 hour
Ingredients: 1 cup (200g) white sugar ¼ cup water (for the initial caramel) 2 cups white sugar (for the syrup) 1¼ cups boiling water 1 tablespoon lemon juice (or ½ tsp citric acid) Instructions: Caramel base: In a heavy-bottomed saucepan, combine 1 cup sugar and ¼ cup water. Stir over low heat until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color (caramel). Watch closely—it can burn quickly. Add the boiling water: Stand back be careful and slowly pour in the 1¼ cups boiling water—it will bubble up rapidly. Stir gently to dissolve the caramel. Add remaining ingredients: Add 2 cups sugar and lemon juice, stirring until sugar is fully dissolved. Simmer gently: Reduce heat to low and simmer uncovered (no stirring) for 45–60 minutes, until the syrup thickens slightly. It should have a golden color and coat the back of a spoon. It will thicken more as it cools. Cool and store: Let cool slightly, then pour into a clean, airtight jar. Store at room temperature for up to 6 months. Tips Don’t overmix the dough: Mix just until combined. Overmixing can make them tough. Store in an airtight container. They’ll keep for up to 2 weeks. To maintain crispness, store with a paper towel; for softness, include a slice of bread in the container.