I do make them throughout the year as well, as they keep well made in advance and taste great. A great biscuit for those with egg allergies, and if you need a dairy-free alternative you could try and substitute coconut oil. (I haven’t yet tried this recipe with coconut oil, but tried a similar styled recipe which contained coconut oil and it turned out well).
I do find my biscuits turn out different to my mums though. Hers would always spread to make large biscuits, often almost touching, and she would cook some longer and some shorter to accommodate my siblings and my preferences. I enjoyed mine soft and chewy and others preferred hard and crunchy. When I make these, sometimes they don’t expand at all, and other times they spread a little – but never like mums (I think my oven is a bit hotter though, so that may have something to do with it).
Makes: about 25
1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar (original recipe said 1 cup sugar)
3/4 cup coconut
125g (4oz) butter
2 Tablespoons golden syrup
½ teaspoon bicarbonate of soda
1 Tablespoon boiling water
Preheat oven to 160C. Combine oats, sifted flour, sugar and coconut in a large bowl.
Combine butter and golden syrup in a small saucepan, stir over medium heat until melted. Mix bi-carb soda with boiling water and add to the melted butter mixture, stir into dry ingredients. Place Tablespoonfuls of mixture on lightly greased oven trays, or on paper lined trays, allow room for spreading.
Cook in oven for 10 – 15 minutes, longer if you prefer them hard. Loosen while warm, then cool on trays.