Method
- Preheat oven to 160°C fanbake and line two oven trays with baking paper.
- Combine rolled oats, flour, coconut and sugar in a bowl. Heat together butter, golden syrup and water in a small saucepan until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.
- Roll mixture into small balls (approx. 20) and place on trays, allowing sufficient room between each for spreading. Flatten each ball slightly with a fork and bake for 15minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
- Allow to cool on the trays for 5mins before transferring to a wire rack to cool completely.
- Once cool, melt a block of Whittaker’s 50% Dark Chocolate in a small bowl. Dip half of each biscuit in chocolate and place on a wire rack until set. Keep in an airtight container for up to a week.
Chocolate used
50% Dark Chocolate
View chocolate
Reviews (8 ratings)
Rated 4.6 out of 5
Zoe
Rated 5 out of 5
9/10
Zoe
Rated 5 out of 5
9/10
Shiree
Rated 4 out of 5
Great recipe, smell awesome and taste fantastic. I omitted the water and put in fridge to chill before rolling into ball… see more
Nicky
Rated 5 out of 5
Love this recipe, super easy, always double it as friends and family enjoy them too and we can never make enough! We u… see more
char
Rated 5 out of 5
so good!
Bronnie
Rated 5 out of 5
Absolutely loved this recipe. Grandkids gave it a smile and munch of approval. Really easy to make with little people to… see more
Hannah
Rated 5 out of 5
Love this recipe! Chocolate addition makes them so tasty.
Olivia
Rated 3 out of 5
I love Whittaker’s recipes, but this one unfortunately was a miss for me. The mixture was really wet, therefore biscuits… see more
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