1 cup plain flour

1 cup rolled oats (regular oatmeal) uncooked

1 cup desiccated coconut

1 cup brown sugar

Combine the flour (sifted), oats, coconut and sugar in a bowl.

1/2 cup butter

2 tbsp golden syrup

Melt the butter and Golden Syrup in a saucepan over a low heat..

1 tsp bicarbonate of soda

2 tbsp boiling water

Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

Pour the liquids into the dry ingredients and mix well.

Place spoonfuls of the mixture, onto a greased tray leaving as much space again between dollops to allow for spreading.  Bake at 180C, for 15-20 minutes, then cool on a wire rack and seal in airtight containers.

Chef Shane’s tip…For a funky fruity edge to these traditional delights this Anzac day, stir in a  few tablespoons of Voodoo Moon's CALYPSO – Pineapple macadamia chutney!