These biscuits were inspired by the "Oat Cookies" once purchased from Dojo's bakery in Braidwood. I made up the recipe as a variant of Anzac biscuits with lots of extra goodies, and bake them in muffin tins for consistancy of shape and to be able to make them fatter rather than spread out. David likes to squash them down mid baking.

The quantity variations for the sugar and golden syrup are a guide for less sweet, or less like Anzac biscuits. They can tend to be less crunchy without all the sugar.

Makes 24 muffin tray biscuits when Judy makes them, or 12 muffin tray "cookies" when David makes them.

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 3/4 cup dessicated coconut (not coarse)
• ½ to 1 cup sugar
• ¼ cup each of pepitas, sunflower seeds, dried cranberries, pistachio nuts
• 120g butter
• 1 or 2 tablespoons Golden Syrup to taste
• 1 teaspoon bicarb soda dissolved in 1 tablespoon hot water

Method

1. Preheat oven to 160 or 165 degrees C
2. Prepare muffin pan/s by greasing, and potentially adding a small square of baking paper at the base of each muffin spot.
3. Melt the butter with the golden syrup slowly over a low heat, in a good sized saucepan. Optionally also melt with the sugar for crunchier biscuits.
4. Mix the dry ingredients in a large bowl
5. Add the dissolved bicarb soda to the butter and syrup - be prepared for the froth up!
6. Pour the hot mix into the dry ingredients, mix to combine
7. Spoon into the prepared muffin pan
8. Bake in a slow oven for 20 minutes, until the biscuits are golden
9. Leave cool in the pan/s for 5 to 10 minutes before moving to a wire rack. One advantage of the round muffin shape is that the biscuits can be loosened by circling them in situ. I do this as the biscuits are firming up in hte 10 minutes cooling stage.