Directions

1Preheat oven to 140C fan or 160C conversion.

2Line trays with baking paper and set aside.

3In a small saucepan melt together the Nuttelex, vanilla and golden syrup on medium low heat, once melted whisk everything to combine, then set aside to cool completely.

4In a large bowl use a fork to mix together the flour, oats, sugar, salt, and two types of coconut.

5Next dissolve the bi-carb into the 2 tablespoons of boiling water and add to the melted and cooled Nuttelex/ golden syrup mixture and whisk to combine before pouring over the dry ingredients. Use a wooden spoon to mix the ingredients well.

6Use a spoon to scoop out the mixture and roll walnut size balls of the biscuit batter on your lined trays. Then gently press down and flatten slightly with the back of tablespoon or a fork.

7Bake for exactly 18 minutes.

8Let rest and cool completely on a baking tray before storing in an airtight container.