- 1½ cups skinless hazelnuts, toasted
- 1 cup desiccated coconut
- ¾ cup caster sugar
- ¾ cup plain flour
- finely-grated zest of oranges
- 4 sprigs rosemary, chopped
- 1½ cup rolled oats
- 125g unsalted butter
- ¾ cup golden syrup
- 1 tsp bicarbonate of soda
- 2 Tbsp boiling water
1 Preheat oven to 160°C. Combine the hazelnuts, coconut, sugar, flour, zest and rosemary in a food processor and pulse until smooth. Transfer to a bowl and mix in the oats. Melt the bitter and golden syrup gently then stir in. Combine the bicarbonate of soda and boiling water, then mix in until smooth.
2 Place tablespoonfuls of batter onto lined oven trays leaving plenty of space to spread, then bake for 12-14 minutes, until deep-golden. Cool on a wire rack.
COOK’S NOTE: To transform these biscuits into real showstoppers, sandwich them together with a simple cream cheese frosting. Simply beat 150g cream cheese, 100g unsalted butter, 2 cups icing sugar and 1 tsp vanilla extract for 5 minutes until light.