- 140g rolled oats
- 50g desiccated coconut
- 225g plain flour
- 140g salted pecans, roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 100g raisins
- 140g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g light soft brown sugar
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 3 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 2 tbsp boiling water
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.