📝 About This Recipe
A true icon of Australian and New Zealand culinary history, these biscuits were originally crafted to withstand the long naval journey to soldiers during WWI. They offer a nostalgic, addictive profile of buttery oats, toasted coconut, and the deep, caramel-like sweetness of golden syrup. Whether you prefer them 'chewy' or 'crunchy,' this recipe delivers a perfect balance of rustic texture and comforting warmth.
🥗 Ingredients
Dry Ingredients
- 1 cup Rolled Oats (traditional old-fashioned oats, not instant)
- 1 cup All-Purpose Flour (sifted)
- 1 cup Desiccated Coconut (unsweetened)
- 3/4 cup Brown Sugar (firmly packed for moisture)
- 1/4 cup Caster Sugar (for a hint of crispness)
- 1/2 teaspoon Sea Salt (fine grain)
Wet Ingredients
- 125 grams Unsalted Butter (cubed)
- 2 tablespoons Golden Syrup (can substitute with honey or molasses in a pinch)
- 2 tablespoons Boiling Water
- 1 teaspoon Bicarbonate of Soda (ensure it is fresh for the chemical reaction)
- 1/2 teaspoon Vanilla Extract (optional but recommended for depth)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) for a fan-forced oven, or 180°C (350°F) for a conventional oven. Line two large baking trays with parchment paper.
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2
In a large mixing bowl, whisk together the rolled oats, sifted flour, desiccated coconut, brown sugar, caster sugar, and salt. Use your fingers to break up any stubborn lumps of brown sugar.
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3
In a small saucepan over medium-low heat, combine the cubed butter and the golden syrup. Stir occasionally until the butter is completely melted and the mixture is smooth.
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4
In a small heatproof cup, mix the boiling water and the bicarbonate of soda. It should fizz up slightly—this is the secret to the biscuit's unique texture.
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5
Immediately pour the soda mixture and the vanilla extract into the warm butter and syrup. The mixture will froth and bubble up beautifully; stir it quickly to combine.
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6
Make a well in the center of your dry ingredients and pour in the frothing liquid mixture.
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7
Using a wooden spoon or spatula, fold the ingredients together until all the oats are well-coated and no dry pockets of flour remain.
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8
Scoop out level tablespoons of the mixture (about 30g each) and roll them into firm balls between your palms.
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9
Place the balls onto the prepared trays, leaving at least 5cm (2 inches) of space between them as they will spread during baking.
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10
Lightly press down on the top of each ball with the back of a fork or your fingers to flatten them slightly.
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11
Bake for 12 to 15 minutes. For a chewier biscuit, take them out at the 12-minute mark when they are golden. For a crunchier biscuit, leave them for the full 15 minutes until they are a deep amber color.
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12
Remove from the oven and let them sit on the baking tray for 5 minutes to firm up before transferring them to a wire cooling rack.
💡 Chef's Tips
Do not overbake; the biscuits will feel soft when they first come out of the oven but will crisp up as they cool. If you cannot find golden syrup, use honey, though the flavor will be slightly more floral and less 'toasty'. Ensure your bicarbonate of soda isn't expired, as the 'fizz' is essential for the aeration and color of the biscuit. For extra crunch, use shredded coconut instead of desiccated for a larger surface area to toast. Store in a truly airtight container to keep them from going soft; they can last up to 2 weeks.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold milk for the ultimate afternoon treat. Pair with a robust English Breakfast tea or a flat white coffee. Crumble over vanilla bean ice cream for a quick and rustic dessert topping. Spread a thin layer of melted dark chocolate on the flat side for a modern twist. Pack them in a tin for a picnic or a long hike—they are famously durable!