15 min


20 mins for chewy, 30 mins for crispy


Gone in one sitting if you’re not careful




  • 1 cup sugar
  • 1 cup rolled oats  – you can swap rolled for jumbo oats or quick oats or scotch oats.
  • 1 cup desiccated coconut  – you can swap desiccated for coconut threads.
  • 3/4 cup chopped walnuts
  • 3/4 cup flour
  • 115 grams butter
  • 2 tbsps Hakanoa Ginger Syrup
  • 1 tsp Baking Soda
  • 2 tbsps boiling water


Step 1
Put the first 5 dry ingredients into a large bowl, mix together, then make a well in the centre.

Step 2
Put the butter and Hakanoa Ginger Syrup in a saucepan and bring to a simmer.

Dissolve the baking soda in the boiling water, then pour into the hot mixture and stir well.

It will foam up – pour the foam into the bowl of dry ingredients.  Mix until well combined.

Step 3

Put spoonfuls of the mixture well spaced part on 2 baking trays lined with baking paper.

Bake in an oven pre-heated to 160c.

Bake about 20 mins until richly golden if you like a chewy fudgy biscuit, or an extra 10 minutes until deep golden brown if you like a crisp snap to your biscuits.

Step 4

Cool on the tray for 5 minutes before removing to a rack to cool completely.

Or you can press the whole mixture into a shallow tin and bake it as one big piece.

While it’s baking, melt some chocolate. I love Whittakers 50% dark for this.

Once it’s baked to your idea of perfection, spread the melted chocolate over the just-baked slab of biscuit. Cut it with a sharp knife into bars. Cool in the tin in your fridge. These put store-bought choccy bikkies to shame.

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