Fruity Choc Oat Cookies
125 g butter
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate soda
1 tablespoon cocoa for a light chocolate flavour or 2 for a more intense flavour.
Chocolate for decoration or dipping
1 cup sugar
1 cup flour
1/2 cup rolled oats*
1/2 cup oat bran*
1/2 cup coconut
1 cup sultanas/currants/combination of both
*Or use 1 cup rolled oats
Put butter, golden syrup and water in a large saucepan and put on low heat to melt.
Add bicarbonate of soda, the mixture should start to foam
Add sugar, cocoa, oats, flour, coconut and fruit. Mix well. Allow mixture to cool
Place spoonfuls of mixture or roll mixture into small balls and place onto greased tray or use baking paper. If balls of mixture flatten slightly with your fingers as you put them on the tray. Allow room for cookies to spread.
Bake 150 deg C for approx 15 minutes or until golden brown. If you like the biscuits to be chewy rather than hard remove a little sooner.
Optional but a nice touch of luxury
Melt some chocolate and spread over the base of each cookie or dip half the cookie in the melted chocolate. Alternatively, melt the chocolate and use to pipe over the top of each cookie.