50g rolled oats
50g crumbed cornflakes (optional – replace with rolled oats if you don’t have)
125g plain flour
100g brown sugar
50g desiccated coconut
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda
30g sesame seeds 0r sunflower seeds work too
Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Combine oats, sifted flour, cornflakes, bicarb, coconut and seeds in large bowl.
Combine butter, syrup and sugar and stir over low heat until melted and smooth. Remove from heat.
Stir the wet mixture into dry ingredients. Mix well.
Use wet hands to roll approx heaped tablespoons of mixture into balls and place on lined baking trays. Press down with back of fork. Allow room for spreading.
Bake for about 8-10 minutes or until golden brown, rotating the trays half way through cooking.
Allow the biscuits to cool on trays for 5 minutes before using a wide spatula to move them on to cooling racks.
Store in an airtight container for up to a week.