Method

• Preheat oven to 160°C fan-forced. Line 2 trays with baking paper.
• Combine oats, flour, coconut and brown sugar in a large bowl.
• Melt butter and golden syrup in a small saucepan over low heat.
• Stir bicarb into boiling water in a small bowl - it will foam. Pour immediately into the melted butter mixture; it will fizz.
• Pour wet into dry. Stir until combined.
• Roll tablespoons of mixture into balls. Place on trays, leaving 5cm between each (they spread a lot). Flatten slightly with the back of a fork.
• Bake 12-15 minutes until deep golden. Cool on trays 5 min (they will be soft) then transfer to a wire rack to crisp up.
• Keep in an airtight tin for up to 2 weeks.