This year, we’re adding two small but meaningful touches: fresh rosemary- the ancient herb of remembrance and a generous pinch of Melach Kosher Salt Flakes. The rosemary brings a subtle earthiness that pairs beautifully with golden syrup, and the salt flakes add a satisfying crunch and depth that makes every bite feel considered and complete.
It’s a small twist on a timeless recipe, one that honours tradition while making it your own.
The Recipe
Makes approximately 20 biscuits
You’ll need:
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- ¾ cup brown sugar
- 125g unsalted butter
- 2 tablespoons golden syrup
- 1½ teaspoons bicarbonate of soda
- 2 tablespoons boiling water
- 1 tablespoon fresh rosemary leaves, finely chopped
- Melach Kosher Salt Flakes, to finish
Method:
- Preheat your oven to 160°C fan-forced (180°C conventional). Line two baking trays with baking paper.
- Combine flour, oats, coconut, brown sugar, and chopped rosemary in a large bowl. Mix well.
- Melt butter and golden syrup together in a small saucepan over low heat, stirring until combined.
- Mix the bicarbonate of soda into the boiling water, then stir this into the butter mixture – it will froth up, which is exactly what you want.
- Pour the butter mixture into the dry ingredients and stir until well combined.
- Roll tablespoons of mixture into balls and place on the prepared trays, leaving room to spread. Flatten gently with your palm.
- Scatter a pinch of Melach Salt Flakes over each biscuit.
- Bake for 12–15 minutes until golden. They will firm up as they cool, so don’t be tempted to overbake.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Tip: These keep well in an airtight container for up to a week – if they last that long!
