1 cup plain flour
1 cup rolled oats
1/2 teaspoon cinnamon
1 cup desiccated coconut
1/2 cup chopped macadamia nuts
1/4 cup finely chopped crystallised ginger
3/4 cup caster sugar
1 tsp finely grated lemon rind
2 Tbs golden syrup
1 tsp bicarbonate of soda
1 Tbs boiling water
1L of your favourite ice cream
Pre-heat the oven to 180 C (160 fan-forced). Line 2 trays with baking paper.
Sift flour into a bowl. Add oats, cinnamon, coconut, macadamia nuts, ginger, sugar and lemon rind. Stir to combine. Make a well in the centre.
Melt the butter and golden syrup in a small saucepan over medium heat. Once melted, remove from heat.
Combine the bicarbonate of soda and water in a small bowl. Stir. Add to the butter mixture and stir well to combine.
Add this mixture to the dry ingredients. Stir well to combine.
Using the palm of your hands, roll level tablespoons of the biscuit mixture to form a ball (approximately 40g). Place the balls on the prepared trays, 3cm apart. Flatten them slightly with the palm of your hand.
Bake for 10-13 minutes or until golden in colour. Allow them to sit on the trays for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely. The biscuits will have a chewy texture. If you prefer a crunchy texture proceed to step 8.
Pre-heat the oven to 120 C. Place the biscuits on trays and bake for 20 minutes. Switch the oven off. Leave the biscuits in the oven until the oven is completely cool.
To make ice cream sandwiches, place a scoop of ice cream between two biscuits, and press together slightly. They can be eaten immediately, otherwise, they can be made and stored in the freezer in an airtight container for days.
Credits: Sydney Food Sisters
Photo Credits: Sydney Food Sisters