Step 1 Preheat oven to 180°C and line a baking tray with paper. Combine oats, flours, coconut and sugar in a bowl. Stir to combine.
Step 2 Combine golden syrup and oil with 2 tablespoons water in a glass jug and stir with a fork to combine. Warm in the microwave for 25–30 seconds. Add the bicarb soda and whisk with a fork until well combined (it might foam a little).
Step 3 Add the syrup mixture to the dry ingredients and mix well. Place teaspoons of the mixture onto prepared tray, leaving space between them (they will spread) and flatten down with a fork.
Step 4 Bake for 10–15 minutes, until golden. Remove from the tray and place onto a board or rack to cool.
What we did
- Replaced butter with rice bran oil and used a smaller amount
- Replaced some of the plain flour with wholemeal flour to add more fibre
- Reduced the amount of coconut used
Original version per serve (1 biscuit)
587kJ/140cal, protein 1.9g, total fat 7.2g, sat fat 4.7g, carbs 17.1g, sugars 7.8g, fibre 1.1g, sodium 71mg, calcium 19mg, iron 0.8mg
Save 60kJ, 1.5g fat, 2.8g sat fat