Ingredients:
125g butter
50g golden syrup
100g castor sugar
65g brown sugar
1/2 teas bicarbonate soda
1 1/2 tabs boiling water
150g plain flour
90g rolled oats
80g desiccated coconut
Method:
Preheat oven to 180°C (160°C fan forced).
Add butter and golden syrup to TMX and melt 2-3mins / 80°C / speed 2.
Put the bicarb soda In the MC and combine with the boiling water until dissolved. Add to tmx along with flour, oats and coconut. Mix Reverse / speed 4 / 10 secs.
Place tablespoons of the mixture onto lined baking trays and bake for 12 - 15 mins. Allow to cool on tray.
Notes: The original recipe is in this months Coles Magazine which I have converted to tmx using Snappy's method from her CWA Anzac biscuit recipe.
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