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Step 1: Preheat the oven to 160°C.
Step 2: Mix the flour, rolled oats, coconut, brown sugar, and lemon zest in a medium bowl.
Step 3: In a small saucepan, melt butter with golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.
Step 4: Add the hot butter and sugar mix to the dry ingredients and fold through.
Step 5: Roll mixture into even-sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.
Step 6: Place into the preheated oven and bake for 18-20 minutes, or until golden brown.
Step 7: Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.
Step 8: Discover the range of Maggie Beer’s pantry staples and cooking essentials to stock your kitchen with the finest ingredients.
1 cup plain flour
1 cup rolled oats
1 cup shredded coconut
3/4 cup brown sugar firmly packed
1 lemon zested
125g butter melted
2 tbspn golden syrup
40ml 2 tbspn Verjuice
1/2 tspn bicarbonate of soda