150 g Shipton Mill Gluten Free Bread flour (yes, bread flour blend is correct)
90 g rolled Oats
85 g desiccated Coconut
165 g brown Sugar or sugar substitue
125 g Butter (or Flora plant)
2 Tbsp Golden Syrup or Date Syrup or Agave
1 tsp Bicarbonate of Soda
2 Tbsp Water
Preheat the oven to 160°C or 140C fan-forced.
Line baking trays with non-stick baking paper.
Sift the Flour into a large bowl. Stir in the Oats, Coconut and Sugar.
Put the Butter, Golden syrup and 2 tablespoons of Water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 13 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.