1 cup plain flour
1 1/3 cups traditional rolled oats
¾ cup caster sugar
¾ cup desiccated coconut
125g unsalted butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Grease and line two large oven trays with baking paper.
Place flour in a large bowl. Stir in oats, sugar and coconut.
Melt butter and syrup in a small saucepan over a medium heat. Remove pan from heat. Dissolve soda in water in a small heatproof jug. Immediately stir into butter mixture until combined.
Pour butter mixture over oat mixture. Mix well. Roll 2 level tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Slighty flatten with fingertips.
Cook both trays in a moderately slow oven (160C), swapping halfway, for about 15 to 18 minutes, or until golden brown. Remove. Stand on trays for 10 minutes.
Transfer biscuits to a wire rack to cool before serving.