Ingredients

• 85 g (3 oz) plain flour, sifted
• 50 g (2 oz) desiccated coconut
• 50 g (2 oz) medium oatmeal
• 3 level tablespoonfuls caster sugar
• 85 g (3 oz) butter
• 1 rounded tablespoonful golden syrup
• 1 level teaspoonful bicarbonate of soda
• 1 teaspoonful hot water

Method

1. Sift the flour into a bowl and mix in the coconut, oatmeal and sugar.
2. Put the butter into a pan with the syrup and melt them gently together.
3. Blend the bicarbonate of soda with the teaspoonful of hot water, pour on the melted mixture then stir this thoroughly into the dry ingredients.
4. Have 2 greased baking trays ready. Pat a teaspoonful of the mixture into one spoon making a little oval egg shape, then with the other spoon push it on to the baking tray. Make the rest of the biscuits in the same way, spacing them well apart on the trays to allow them to spread.
5. Bake the biscuits in a moderate oven, about Gas Mark 4 or 350°F or 180°C, for 7 to 10 minutes. Cool them on a wire tray then store them in an airtight tin.

Notes