The story goes that the mothers, wives and girlfriends of ANZACs (Australian and New Zealand Army Corps, WW1) would make these to send to the troops. They were good for shipping as they didn’t spoil.
Little chance of them spoiling as they went down a treat post-race with friends from my running club – after a 10 mile race through mist and fog. These are little bits of goodness and great for replenishing your energy stores post-race.
I have fond memories of baking these with my grandmother when I was a kid.
85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda
- Heat oven to 160°C/320°F/gas 4.
- Put the oats, coconut, flour and sugar in a bowl.
- Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. You’ll need to press these pretty firmly together.
- Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool – be gentle when you do and they have the tendency to fall apart though the crumbs are delicious!
There are lots of variations on this recipe but I like this one – more than sweet enough and lovely and rich. They go down a treat with a coffee or a mocha if you’re so inclined!