Serves: 20-24 biscuits
- 245g/8.ozs. oat flour
- 90g/3ozs. rolled oats (from gluten free oat processing plant)
- 50g/1.7ozs. desiccated coconut
- 170g/6ozs. brown sugar
- 75g/2.6ozs. caster or superfine sugar
- 135g/4.7ozs. butter, salted
- 60ml hot water
- 2 tablespoons golden syrup
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 teaspoon baking soda
- 2/3 teaspoon fine salt
Mix the oat flour, rolled oats, coconut, brown sugar and white sugar in a large bowl making sure to crush any lumps in the brown sugar and mix well.
Heat the butter in a heavy bottomed saucepan on medium high heat and leave to brown. Meanwhile mix the hot water, golden syrup, vanilla extract, baking soda and salt together in a bowl. When the butter is bubbling and starts to turn a bit brown in parts of the froth add this golden sugar syrup to the flour mixture and mix well. Place in the fridge for 1 hour and allow to set firm.
Preheat oven to 160C/320F. Roll cookie dough into small walnut-sized balls. Place 6 balls per tray and bake for 10-20 minutes. Cool on the tray for 5 minutes and then carefully move to cooking rack (they’re quite delicate when first baked)