Instructions

• Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.
• Line two baking trays with baking paper. In a large bowl combine the oats, flour, sugar, and coconut. Make a well in the centre.
• Preheat your barbecue for baking.
• Place the golden syrup and butter into a microwave safe jug and microwave until the butter is melted and the golden syrup is bubbling, about 2 minutes. In a separate small bowl mix the bicarbonate of soda and hot water; stir until dissolved. Add the bicarbonate of soda mixture to the golden syrup and melted butter (be careful as the mixture will bubble and foam.
• Straight away pour the golden syrup mixture into the centre of the oat mixture. Mix to combine. Spoon approximately 1 tablespoon-size balls onto the baking paper, allowing room to spread. Gently press down on the balls to create 5cm rounds.
• Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the biscuits on and cook until deep golden, 7 to 8 minutes. Once the biscuits have cooked, allow them to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.