from Belinda Jeffery's Mix & Bake
90g rolled oats (not quick cooking oats)
50g shredded coconut
150g plain flour
165g caster sugar
125g unsalted butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarbonate of soda
1 teaspoon vanilla extract
Natural almonds halves for topping
Preheat the oven to 160 degrees C. Line two large baking trays with baking paper and set aside. Pace a rack in the centre and upper third of the oven.
Put the oats, coconut, flour and sugar in a large bowl and whisk to combine.
Melt the butter and golden syrup in a small saucepan over low heat. Remove the pan from the heat and stir in the boiling water and bicarbonate of soda. Pour the buttery liquid into the dry ingredients along with the vanilla. Stir until incorporated.
Roll the mixture into walnut-sized balls. Put them on the baking trays, 5cm apart, and flatten slightly. Press an almond halve into the top of each biscuit.
Bake for 16-20 minutes, rotating the trays halfway through the baking time for even baking. Leave them to cool on the trays for 5 minutes, then carefully transfer them to wire racks to cool completely.