Ingredients

1 Cup Plain Flour

1 Cup Rolled Oats

1 Cup Brown Sugar

1 Cup Dessicated Coconut

125g Butter (Chopped)

2T Golden Syrup

1 1/2t Bicarbonate of Soda

2T Boiling Water

Method

Preheat oven to 160 Degrees

Combine flour, oats, sugar and coconut.

Place butter and golden syrup in a saucepan over low heat. Cook, stirring occasionally, for 8-10 minutes or until butter has melted.

Combine Bi-carbonate of soda and boiling water in a jug. Remove butter mixture from heat. Add bicarbonate of soda mixture and stir to combine. Add butter mixture to flour mixture and stir to combine.

Roll level tablespoons of mixture into balls and place 4cm apart on a baking tray lined with baking paper. Bake for 15 minutes or until golden brown but still slightly soft. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.

Makes 25

Ingredients

1 Vanilla Bean (Halved Lengthways, Seeds Removed)

250g Butter (Softened)

1 Cup Caster Sugar

1 Egg

2 ½ Cups Plain Flour

1/3 Cup White Chocolate Chips

1/3 Cup Macadamia Nuts (Chopped)

Method

Beat butter, sugar and seeds with an electric beater until pale and creamy. Add egg and beat until combined. Sift flour over butter mixture. Stir with a wooden spoon until combined. Stir through chocolate chips and nuts.

Shape dough into two 30cm logs. Freeze for ½ an hour. Slice into 1.5cm thick rounds.

Bake in 180 degree oven for 12-14 minutes or until light golden. Leave to cool for 5 minutes on tray and then transfer to a wire rack to cool completely.

Makes 40 approx.

Notes

The dough can be frozen for up to two months. Leave to defrost for an hour before slicing.