- 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
Put the first 5 dry ingredients into a large bowl, mix together, then make a well in the centre.
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.
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.
Cool on the tray for 5 minutes before removing to a rack to cool completely.
Step 5 THE LOCK-DOWN CHOCOLATE GINGERZAC
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.