“This recipe needs no introduction… it’s a traditional family favourite.
While cooking, I was thinking about the Soldier Settlers that came and settled here on Kangaroo Island at Parndana. Steve’s Grandfather was a soldier settler and his Dad, ‘Jongle’, has many stories to tell of life in the camp and growing up here. When they had a 70-year reunion, I baked over a hundred of these biscuits using this recipe for the celebrations.”
– Lucy Morgan
1 cup plain flour
3/4 cup sugar
1 cup shredded coconut
1 cup rolled oats
3 tablespoons golden syrup
1/2 teaspoon bi-carb soda
2 tablespoons hot water
- Preheat oven to 175 degrees celsius.
- Combine flour, sugar, coconut and rolled oats in a bowl.
- Melt the butter and golden syrup in a saucepan over low heat.
- Mix the water and bi-carb soda together, add to the melted butter and mix through the dry ingredients.
- Roll the mixture into 50c-piece sized balls and space them out on a lined oven tray. Make sure there at least 3cm between each ball as they will expand while cooking.
- Cook until lightly coloured (approximately 12–15 minutes). Cool on the tray and then store in an airtight container.