Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup plain flour , sifted
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup brown sugar
- ½ cup butter
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Directions
Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and golden syrup in a saucepan over a low heat.
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.
Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet , leaving as much space again between dollops to allow for spreading.
Bake in a moderate oven (180°C / 350°F) for 15–20 minutes.
Cool on a wire rack and seal in airtight containers.