Put the butter and golden syrup in a small saucepan to melt on a low heat. Remove when melted
125 g butter, 120 g golden syrup
Add boiling water to the bicarb then add to the melted butter mixture, mixing well. The mixture may fizz again
1 teaspoon bicarbonate of soda, 60 ml boiling water
Mix oats, flour, sugar, coconut and salt in a large bowl
100 g rolled oats, 150 g plain flour, 150 g light soft brown sugar, 75 g desiccated coconut, Large pinch of salt
Make a well in the centre of the dry ingredients and stir in the liquids, mixing well
Put large teaspoons of the mixture into your hands, shape into balls, place on the prepared baking sheets and flatten a little. Space them about 5cm/2in apart to allow room for spreading. You will make 20-24 biscuits depending on size
For chewy biscuits, bake for 10 to 12 minutes or until light golden. For a crunchier biscuit, increase cooking time to 12-15 minutesLeave on the baking sheet for 10-15 minutes to harden a little then transfer to a wire rack to cool