An early version of this traditional and much-loved Australian biscuit.
Servings: 20 biscuits
- 1 cup rolled oats
- 1 cup plain flour (all-purpose flour)
- 1 cup caster sugar
- 1 teaspoon bicarb soda
- 115 grams butter
- 1 tablespoon golden syrup
- 1 tablespoon hot water
Pre-heat oven to 160 degrees celsius (fan-forced)
Line two baking trays with baking paper.
Combine oats, flour and sugar in a mixing bowl.
Heat butter and syrup in a saucepan over low heat until melted. Remove from heat.
Mix bicarb soda and hot water and then add to the melted butter and syrup mixture. The mixture will froth up.
Add frothy melted mixture to dry ingredients and stir well to combine.
Roll tablespoonfuls of the mixture into balls. Place on lined baking tray and flatten a little with your fingers. Space apart to leave room for spreading.
Bake for 18 minutes or until a golden brown colour.
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 21mg | Fiber: 1g | Sugar: 11g | Vitamin A: 144IU | Calcium: 4mg | Iron: 1mg