1 ¼ cups plain flour (200 g)
1 cup rolled oats (90 g)
2 cups cornflakes crushed (60 g)
¾ cup caster sugar (165 g)
¾ cup shredded coconut (60 g)
150 g unsalted butter chopped
2 tbsp rice malt syrup
2 tbsp boiling water
1 tsp bicarbonate of soda
- Grease and line three large oven trays with baking paper.
- Sift flour into a large bowl. Stir in oats, cornflakes, sugar and coconut. Make a well in the centre.
- Place butter and malt syrup in a small saucepan over a low heat and stir until melted. Remove from heat. Combine water and bicarb in a small jug, then stir into butter mixture. Add to flour mixture and stir to combine. Place heaped tablespoons of mixture, 4cm apart, on prepared trays. Slightly flatten with a fork.
- Cook in a moderately slow oven (160C) for about 18 to 20 minutes, or until golden. Cool on trays.