Makes 25-30 biscuits.
Prep time: 20 minutes
Cooking time: 20 minutes
Make ahead: the dough can be made ahead of time, or in a larger batch, and frozen, if this is convenient for you. Roll the dough into logs of around 5cm diameter, cover with cling film, and freeze. The dough can then be cut into discs, ready for baking, straight from the freezer. Just be aware if you make them this way, you won't get traditional looking biscuits - the oats will be cut, not sitting flat.
180g rolled oats (2 scant cups)
150g plain flour (one cup)
150g brown sugar (one cup)
60g desiccated coconut (3/4 cup)
4 tablespoons golden syrup
150g salted butter
Half a teaspoon bicarb soda
30mls tap water
Pre-heat the oven to 160 degrees.
Mix together all the dry ingredients in a large bowl.
Melt the butter and the golden syrup together - the easiest way to do this is in short bursts of 30 secs in a microwave. Seperately, stir together the water and bicarb soda, then add this to the warm butter/syrup mix. It will bubble up - as it is still bubbling, stir it into the dry ingredients.
Mix together, but don't overwork. Roll into balls of 4cm diameter, flatten slightly, then place on a tray covered with baking paper. The dough will be sticky - this job is easier if you wet your hands. Don't overcrowd, as the biscuits will spread when cooking. Bake for 20 minutes.
Leave to cool for 10 minutes to firm and crisp up before tucking in.
Serve with: a cup of tea and a patriotic spirit!