1¼  cups plain flour, sifted
1 cup rolled oats
1/2 cup CSR Rapadura Sugar
3/4 cup desiccated coconut
150g butter, chopped
2 tablespoons CSR golden syrup
1 teaspoon cinnamon
1 1/2 teaspoons water
1/2 teaspoon bicarb soda

Step 1

Preheat oven to 170C. Place the flour, oats, Rapdura sugar, cinnamon and coconut in a large bowl and stir to combine.

Step 2

In a small saucepan place the CSR golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1½  tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

Step 3

Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on a Bakemaster baking tray lined with non-stick baking paper, pressing down on the tops to flatten slightly.

Step 4

Bake for 14 minutes or until golden brown.