- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (75g) shredded coconut
- 1/2 cup (110g) caster sugar
- 125g butter
- 1 tsp Queen Celebrating 120 Years Pure Vanilla Extract
- 1/2 cup (125ml/165g) Queen Pure Maple Syrup
- 1 tsp bicarbonate of soda
Preheat oven to 170C (fan forced). Line two baking trays with baking paper. In a large bowl, combine the flour, rolled oats and coconut.
In a small saucepan, heat the sugar, butter, vanilla and maple syrup, stirring, until the sugar has dissolved, butter melted and the mixture starts to bubble. Add the bicarbonate of soda and stir until the mixture froths and then pour it into the bowl with the dry ingredients then mix it all together until the dough forms.
Using a teaspoon of dough at a time, scoop it onto the trays leaving 3cm between each one. Bake the biscuits for 13-15 minutes or until golden. Leave to rest on trays for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container
Cookies can be kept for up to 3 days in an airtight container.