125g butter, at room temperature
1 tbsp golden syrup
¾ cup brown sugar
1 cup desiccated coconut
2 cup biscuit, pastry & cake flour, sifted
½ cup quick-cooking oats
Milk chocolate dipping sauce
200g milk chocolate, chopped coarsely
Preheat oven to 180°C. Line two baking trays with parchment paper.
Add butter, golden syrup and brown sugar to a bowl and use a wooden spoon to stir until smooth, and the sugar has dissolved. Add the eggs and gently fold them through. Once the eggs have been incorporated into the butter, add the coconut and stir through. Sift the flour into the mixture, add the oats and gently fold through until the biscuit dough forms.
Pour the dough onto a clean bench and roll it into a log. Cut into even pieces (this amount of dough will make 16-20 biscuits). Place the biscuits on the lined tray, leave room for them to spread. Press the back of a fork into each biscuit to help flatten them out. Place in the oven and bake for 12 minutes. Allow to cool on the baking tray.
Melt chocolate and stir through butter, stir until combined.
Dip half of the biscuit into the melted chocolate, and set aside until the chocolate has set.