Step 2

Tip the oats, desiccated coconut, flour and superfine sugar into a large bowl and stir them together.

Step 3

Melt the butter in a small pan over low heat and stir the golden syrup into it until the two are one glossy mixture.

Step 4

Dissolve the baking soda in 2 tbsp of boiling water and pour it into the warm butter. It will foam up; stir it through.

Step 5

Make a well in the dry ingredients, pour the butter mixture in and stir until no loose oats are left anywhere in the bowl.

Step 6

Drop dessertspoonfuls onto the lined sheets, leaving 2.5 cm (1 in) between them because they spread a long way. Bake in batches for 8–10 minutes, until evenly golden.

Step 7

Leave them on the sheet for a minute to firm up before lifting them onto a wire rack. They are soft coming out of the oven and crisp as they cool.