Mum has made these biscuits for as long as I can remember. In primary school I used to trade them with other kids for packets of chips (which we could never afford) - they loved them! Now? Give me one of Mum’s crispy on the outside, chewy in the middle biscuits over a packet of chips any day. 






Skill level

Average: 4.2 (151 votes)


  • 95 g (1 cup) rolled oats
  • 65 g (¾ cup) desiccated coconut
  • 150 g (1 cup) plain flour
  • 220 g (1 cup) sugar
  • 125 g unsalted butter
  • 1 tbsp golden syrup
  • 2 tbsp boiling water
  • 1½ tsp bicarbonate of soda

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 150˚C.  Line two baking trays with baking paper.
  2. Place the oats, coconut, flour and sugar in a large bowl and stir to combine.
  3. Place the butter and golden syrup in a small saucepan and stir over low heat until the butter is melted.
  4. Place the boiling water and bicarbonate of soda in a small bowl or cup and stir to combine, then add to the melted butter and golden syrup mixture. Pour the wet mixture into the dry mixture and stir with a wooden spoon until well combined.
  5. Roll heaped teaspoons of mixture into balls and place on the baking trays, leaving room for spreading. Bake for 20 minutes. You can also make larger biscuits if you like. For that soft-in-the-middle texture, when you remove the trays from the oven, carefully slide the baking paper and biscuits off the tray to cool. If you prefer a crispier biscuit, let them stand on the baking tray for a few more minutes. Once completely cool, store in an airtight container.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.


Photography by Danielle Abou Karam.