These classic, iconic New Zealand biscuits are very yummy and very much loved by everyone. They are incredibly easy to make and failproof. I found this recipe in the gorgeous – “Ladies, a Plate” by Alexa Johnston. She has researched, baked and tested hundreds of classic “New Zealand” recipes.

This batch is going to my new work – hopefully they like them.

1 cup rolled oats
1 cup dessicated coconut
3/4 cup flour
1 cup sugar
40z/115g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water

Preheat your oven to 180 degrees celcius or 350 farenheight. Line 2 baking trays with baking paper.

In a large bowl combine the oats, coconut, flour and sugar.

Place butter and golden syrup in a small saucepan and heat until melted together, stirring with a wooden spoon.

Place baking soda in a cup, and add the boiling water, stir if there is any baking soda not dissolved.

Pour into the melted butter in the saucepan (it will foam up, don’t be afraid!) and stir together.

Pour the wet ingredients into the dry and mix together until no dry ingredients can be seen.

Form into heaped teaspoonfulls and place on the baking tray with at least an inch (3 cm) around them or they will do what mine did and form a giant biscuit he he.

Bake for 10 minutes until lightly golden for chewy biscuits, and 15 minutes and dark golden for crisp ones.

Cool on a rack and store in an airtight tin. Makes about 36.