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1
Preheat oven to 150C.
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2
Line a baking tray with non-stick baking paper.In a medium sized bowl, sift together the flour and cinnamon.
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3
Add the rolled oats, Caster Sugar, Brown Sugar, and coconut; mix well.Combine the butter, Golden Syrup and water in a small saucepan, and stir over low-medium heat until the butter melts and the mixture is well combined.
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4
Remove from heat and stir in the bicarbonate of soda.
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5
Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.Roll 2 Tbsp portions of mixture into balls and place on the lined tray about 5cm apart.
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6
Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in preheated oven for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
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7
Remove from oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
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8
TIPS The biscuits will keep in an airtight container for up to a week.When combining the butter, golden syrup and water, ensure the mixture does not simmer or boil.For biscuit that is crisp on the outside with a chewy centre, bake for 18 minutes.Butter mixture can be melted in a microwave: Combine the butter, Golden Syrup and water in a medium sized heatproof microwave-safe container, bowl or jug.
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9
Heat, uncovered, on Medium-High (650 watts or 70%) for 1 minute and mix; check mixture; heat for additional 30 second intervals (stirring after each) until the butter melts and the mixture is combined well.
