Lambros' kitchen travellog

It’s been a while since I presented a dessert. Let’s try these, quite easy to make, not very fancy, keep long and taste fine, especially if you dip them in milk! As I state in the notes: Do not overbake! I did overbake…

Ingredients

• 100 g rolled oats (havregryn)
• 100 g desiccated coconut
• 125 g plain flour
• 100 g sugar (white or light brown)
• 125 g butter
• 2 tbsp golden syrup (or light syrup) — honey works in a pinch
• 1 tsp baking soda (bikarbonat)
• 2 tbsp boiling water
• Pinch of salt

Steps

• Heat oven: 160°C (fan 150°C). Line 2 trays with baking paper.
• Mix dry: In a bowl, mix oats, coconut, flour, sugar and salt.
• Melt: In a small saucepan, melt butter with golden syrup over low heat.
• Fizz: In a cup, dissolve baking soda in boiling water. Stir into the butter mixture (it will foam).
• Combine: Pour wet into dry and mix until you get a sticky dough.
• Shape: Roll walnut-sized balls and place on trays (they spread). Flatten slightly.
• Bake: 12–15 min until golden at the edges (chewier) or 15–18 min for crispier biscuits.
• Cool: Let sit on the tray 5 minutes to firm up, then transfer to a rack

Notes

• They crisp up as they cool; don’t overbake if you want a chewy centre.
• Keeps 1–2 weeks in an airtight tin. Great for lunch boxes.
• If using honey instead of golden syrup, the flavour changes slightly but still works